1 oz Bourbon
1⁄2 oz Sweet vermouth
1⁄2 oz Curaçao
3⁄4 oz Lime juice
1 lf Mint (as garnish)
1 wdg Lime (as garnish)
Instructions

Shake, strain, straight up, cocktail glass, garnish

Notes

This is Ted Haigh's preferred version. Another version omits the Curaçao and reduces the lime to 1/2 oz.

Cocktail summary
Posted by Dan on 6/06/2010
Year
1949
Is an
authentic recipe
Reference

Ted Haigh, Vintage Spirits and Forgotten Cocktails, p110

Curator
Not yet rated
Average
3.5 stars
(21 ratings)
YieldsDrink
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From other users
  • I tripled the whiskey (I nearly always use 3 oz. of the main spirit in my cocktails), reduced lime juice to to 1/2 oz. and added a couple of tablespoons of simple syrup to offset the sourness. It was delightful.
  • reduce lime juice — ★★★
  • Made this with a Solerno blood orange liqueur which really goes well with the brightness of the lime. Definitely .5 oz — ★★★★★
  • Made with 1/2oz. lime (which was plenty) and Punt e Mes. Not sure the bitterness really fit in--might be worth trying with Carpano Antica. — ★★★
  • A bit too tart. Reduce the lime to 1/2 oz and serve with a sugar rim. — ★★★
  • Overly sour, didn't quite work for me. — ★★
  • 0.5 oz lime and Punt E Mes seems to be the way to go. — ★★★★
  • Used Punt e Mes. Reduce lime to 1/2 oz. — ★★★★
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Comments
Ethan commented on 11/19/2010:

This is one of my favorite drinks out of Ted Haigh's Vintage Spirits and Forgotten Cocktails. The Haigh recipe calls for an extra quarter ounce of lime juice and 1/2 ounce of curacao. I didn't have that good of a curacao on hand when I made it, but it still came out decent. Floating a mint leaf on top was key.


Dan commented on 11/19/2010:

There are several versions of this cocktail. I have updated it to reflect the preference of Ted Haigh, and added a source reference to his excellent book.

Just made this with Carpano Antica. Excellent.


I think this one comes out pretty good, but I would cut back a little on the lime juice, or add a dash or two of simple syrup.