July 21 - H&H …
I’m surprised this cocktail isn’t more well-known. I make them pretty often, but virtually none of my cocktail books list the recipe. It’s only available in the Savoy Cocktail Book, which is a tremendous resource but not one I’d recommend for people just learning to make cocktails, since the proportions are all out of whack with modern tastes and often need readjustment (they’re usually ultra-sugary).
Actually, though, this is only a very slightly readjusted drink. It’s very medicinal, with Lillet, gin, bitters, AND pastis … but I’m a big fan.
- 2.5 oz. Gin (Beefeater)
- 1 oz. Lillet Blanc
- .25 oz. Curacao
- Dash Celery Bitters (The Bitter Truth)
- Rinse Pastis (Pernod)
Rinse a chilled cocktail coupe with pastis and discard the excess. Combine other ingredients in a pint glass over ice and stir thoroughly. Strain into the rinsed cocktail glass. Garnish with a lemon twist.