Three Miller Cocktail
1 Teaspoonful Grenadine. (1 Teaspoon Small Hand Foods Grenadine)
1 Dash Lemon Juice. (1 Dash Lemon Juice)
2/3 Brandy. (1 1/2 oz Cognac Park V.S.O.P.)
1/3 Bacardi Rum. (3/4 oz Rene Alambic Rum)
Shake well and strain into cocktail glass.
In Harry McElhone’s book “Barflies and Cocktails”, a drink with these ingredients is called “The Three Mile Limit”, referring to the distance a ship had to be from shore to evade the long arm of the law. McElhone also notes, “This cocktail was invented at Harry’s New York Bar, Paris, by “Chips,” Brighton, the popular Bartender. One of the effects of the Volstead Act, people get busy when outside of the three miles.”
While, “The Three Mile Limit” is a fine, if somewhat literal, name for a cocktail, it doesn’t really roll off the tongue. You can certainly imagine that name being shortened rather quickly to, “The Three Miler”. What happened for Craddock to rename it “The Three Miller”, we will never know, but it is a rather better name than either Three Miler or Three Mile Limit.
The cocktail itself is of the mostly booze sort, which, aside from the Super Extra Dry Martini, has largely gone out of fashion with modern drinkers. Probably, if someone were to ask me for this in a bar, I would make something like: 1 1/2 oz Brandy, 1/2 oz Rum, 1/2 oz Lemon, 1/2 oz Grenadine. Or if they were young, maybe even, 1 oz Brandy, 1/2 oz Rum, 3/4 oz Lemon, 1/2 oz Grenadine, 1/2 oz Simple Syrup. But either way, we’re getting pretty far from the almost all booze of the original formulation, which I even found a bit hard going, basically a glass of cold Brandy.
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.