1 Dash Absinthe. (1 Dash Lucid Absinthe)
1/3 Cointreau. (3/4 oz Cointreau)
2/3 Dry Gin. (1 1/2 oz Martin Miller’s Gin)
Shake (I stirred) well and strain into cocktail glass.
Sweet, and all 80 Proof Spirits and Liqueurs, the Ulanda is a bit of a dangerous proposition.
Probably more of the “knock your date out with booze” school of drink making, like the Between the Sheets, the Ulanda doesn’t really have a lot to recommend it beyond being strong.
It looks like the word Ulanda is either someone’s first name or refers to, “an administrative ward in the Iringa Rural district of the Iringa Region of Tanzania.” I dunno, I’m guessing maybe first name.
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.