The White of 1 Egg
2 Dashes Maraschino. (5ml Luxardo Maraschino)
1 Teaspoonful Syrup. (5ml Small Hand Foods Gum Syrup)
1 Dash Orange Bitters. (1 dash The Bitter Truth Orange Bitters)
1/3 French Vermouth. (3/4 oz Martini & Rossi Dry Vermouth)
2/3 Dry Gin. (1 1/2 oz Plymouth Gin)
Shake well and strain into medium size glass.
As always, lemon-free drinks with egg whites puzzle me.
The Snicker is basically a Martini, or dry Martinez, with egg white. We’ve made this the odd time during Savoy Cocktail Book nights at Alembic. I guess on the strength of the name?
Actually, the Millionaire No. 2, is another lemon free egg white drink, along with some of the Savoy “Pink” drinks.
In addition, some of the oldest Clover Club recipes have no lemon, only Dry Vermouth. Most people interpret those Clover Club recipes’ lack of lemon as a typo, but given the number of other drinks with dry vermouth and egg white, I’m not so sure.
Alas, the Snicker has never made any sense to me when I tasted them it Alembic, and doesn’t make any sense to me now.
Did Dry Vermouth used to have a stronger acid component, to the point where this drink made taste sense to someone?
Or is the Egg White used simply as a textural element?
I have no answers to these questions.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.