Maiden's Blush No.2
4.2 8 ratings
Ingredients
How to make
Serve in a coupe glass
Prepare
- 1 Select and pre-chill a COUPE GLASS.
- 2 Prepare garnish of lemon zest twist.
Method
- 3 SHAKE all ingredients with ice.
- 4 FINE STRAIN into chilled glass.
Garnish
- 5 EXPRESS lemon zest twist over the cocktail and use as garnish.
Flavour profile
18.6% alc./vol. · 1.3 standard drinks · 150 calories
History
A dash of absinthe washes over a large proportion of Old Tom gin in this complex sour, balanced by raspberry syrup.
Louis Fouquet's 1896 Bariana: Recueil de toutes boissons americains et anglaises, the second oldest French cocktail book, features an adapted recipe for this drink. Later, in Harry Craddock's 1930 The Savoy Cocktail Book, two versions of the Maiden's Blush are listed. Version No.1 includes orange curaçao, while No.2 contains absinthe and follows this recipe: "1/3 Absinthe 2/3 Dry Gin 1 Teaspoon Grenadine Shake well and strain into cocktail glass." Fouquet's recipe specifies 2 parts absinthe to 1 part Old Tom gin. Craddock's version, however, calls for 2 parts gin to 1 part absinthe. Even in Craddock's 2:1 ratio, the absinthe flavor is more prominent than the gin. Consequently, the recipe presented here uses a ratio of 10 parts gin to 1 part absinthe. Adjustments to the gin quantity and absinthe proportion may be desirable based on individual preference.
Created by Louis Fouquet