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All cocktails Josephine Baker

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Josephine Baker

Classic/vintage

3.6 10 ratings

Ingredients

1 1/2 oz Cognac (brandy)
1 1/2 oz Tawny port
1 oz Apricot liqueur
1/4 oz Sugar syrup 'rich' (2:1)
1 fresh Lemon peel
1 fresh Egg yolk

How to make

Serve in a coupe glass

Prepare

  1. 1 Select a COUPE GLASS.
  2. 2 Prepare cinnamon stick for garnish.

Method

  1. 3 REGAL SHAKE all ingredients (including lemon zest).
  2. 4 FINE STRAIN into chilled glass.

Garnish

  1. 5 Dust with freshly grated cinnamon.

History

A smooth apricot and brandy dessert cocktail with wine and cold tea.

This recipe originates from a 1937 menu at Bar Florida in Havana, Cuba, which later became known as Floridita. The drink is dedicated to Josephine Baker, an American-born dancer, singer, and actress who lived from 1906 to 1975. Her early life saw her leave school at age 12 and grow up as a street child in the slums of St. Louis. Her talent for dancing on street corners eventually led to her joining the St. Louis Chorus vaudeville show at the age of 15. She later achieved fame in New York City during the Harlem Renaissance, reportedly becoming "the highest-paid chorus girl in vaudeville". In October 1925, Baker relocated to Paris, making a notable appearance at the Théâtre de Champs-Élysées where her near-nude performances garnered her the monikers Bronze Venus, Black Pearl, and Créole Goddess. Josephine Baker was a committed advocate for the Civil Rights Movement in the United States. Her contributions to the French Resistance during World War II were recognized with the French military honour, the Croix de Guerre. JOSEPHINE BAKER ½ Soberano Cognac. ½ Port Wine. ⅓ Apricot Brandy. 1 Teaspoonful Sugar. 1 Lemon Peel. Yolk of an egg. Cracked Ice. Shake well and strain into cocktail glass. Cinnamon on top