|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
- Did 1.5/.75/.75, with aquafaba. Pretty good, but not more than the sum of its parts.
- Sadder version of RGF
- 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
- Needs like 1/4 ounce of simple syrup
- Blood Sage — Gin, Egg white, Simple syrup, Lime juice, Sage, Blood orange
- The Riviera — Gin, Orange bitters, Egg white, Simple syrup, Lemon juice, Mint
- No Moon At All — Gin, Chambord, Crème de Violette, Crème de Cacao, Egg white, Lemon juice
- Mademoiselle — Gin, Elderflower liqueur, Egg white, Lemon juice
- Blue Moon — Gin, Crème de Violette, Egg white, Lemon juice, Lemon peel
- Vanishing Act — Gin, Crème de Violette, Lemon juice, Egg white, Honey syrup, Bitters
- The Grand Bretagne no.1 — Gin, Apricot liqueur, Orange bitters, Lime juice, Egg white
- Eagle's Dream (Robert Hess) — Gin, Crème de Violette, Egg white, Lemon juice, Sugar
- Daisy Buchanan — Gin, Strega, Lemon juice, Egg white, Honey syrup
- The Perfect Pear — Gin, Pear eau de vie, Orange juice, Lime juice, Simple syrup