|1⁄2||oz||Triple sec, Cointreau|
|1||Egg white (optional)|
Dry shake, add ice, shake, strain, straight up, cocktail glass.
Harry MacElhone invented this around 1919 at Ciro's in London, but it was a vastly different drink: Cointreau, brandy and Creme de Menthe. Somewhere before 1930, it changes - "Harry's ABC's of Mixing Cocktails" follows the original, but the Savoy Cocktail Book has it as 1/2 dry gin, 1/4 Cointreau and 1/4 lemon, where 1 part was 2 oz.
From other users
- I don't think the egg white is optional. Made as described and found it surprisingly astringent and dry, but pleasant. I'll plan to try to the Savoy recipe which looks likely to be sweeter.
- I use a different ratio with much less Gin: 4/3/2 cl
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