GOLDEN DAWN

 
Created by bartender Tom Buttery at the Berkshire Hotel, London in 1930, this was the winner of an international cocktail competition that year. (Today, I'll take two, please.)

Golden Dawn

1/2 ounce gin.
3/4 ounce applejack or Calvados.
3/4 ounce Apry or good apricot brandy
      (avoid that "apricot-flavored brandy" stuff).
3/4 ounce fresh squeezed orange juice.
2 dashes Angostura bitters.
1 dash grenadine.

Combine all ingredients except the grenadine in a shaker with cracked ice.
Shake vigorously for 15-20 seconds. Strain into a cocktail glass, then
add the dash of grenadine, which will sink to the bottom and give the
drink its "golden dawn" appearance. Garnish with an orange half-slice.

 

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Chuck Taggart   email chef (at) gumbopages (dot) com