A couple months ago, the hospitality world learned of an ambitious plan for a new industry symposium, Chicago Style. Founded by Shelby…
- Base Spirit Liqueurs
- Preparation Shaken
- Flavor Refreshing
- Served Up
The oldest documented mention that we can find of this drink appears in A.S. Crockett’s The Old Waldorf-Astoria Bar Book which was published in 1935, the peak of the actor’s career. We can safely date the drink to this era.
Hannah Lanfear of the Mixing Class recommends using a homemade Sloe Gin. She explains, “The recipe calls for equal parts of Apricot Brandy, Sloe Gin, and Lime Juice. These days, Apricot Brandy is sweetened—if you use a sweet brandy liqueur and a commercial sloe gin, then you’ll have an overly sweet drink, but if you use a dry sloe gin, the cocktail will sing.”
- Combine ingredients in a shaker along with ice.
- Shake to chill.
- Double strain into a coupe and garnish with lime.