White Lily Cocktail
1/3 Cointreau. (3/4 oz Cointreau)
1/3 Bacardi Rum. (3/4 oz Barbancourt White)
1/3 Gin. (3/4 oz Miller’s Gin)
1 Dash Absinthe. (dash Absinthe Duplais Verte)
Shake well and strain into cocktail glass.
I normally don’t enjoy drinks from Judge Jr.’s 1927 book, “Here’s How”, but I found the White Lily strangely interesting.
There is just something fascinating about the combination of Barbancourt White Rhum, Orange, Miller’s Gin, and Absinthe.
However, I suppose I am cheating slightly by using a rum like Barbancourt instead of a Dry Cuban Style Rum. Even being a fairly mild agricole-ish rum, Barbancourt brings a lot more to the party than the average Molasses based white rum. So sue me.
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.