Poet's Dream
4.5 728 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 STIR all ingredients with ice.
- 4 STRAIN into chilled glass.
Garnish
- 5 EXPRESS lemon zest twist over the cocktail and use as garnish.
Flavour profile
25.5% alc./vol. · 1.5 standard drinks · 175 calories
History
Honeyed and herbal with an assertive dry gin backbone. The original equal-parts formula can be a little overly rich, so the liqueur is cut back to between 20ml (2/3oz) and 25ml (5/6oz), depending on the time of night. More liqueur is added later in the evening. The recipe above is middle-of-the-road.
Albert Stevens Crockett's 1931 book, Old Waldorf-Astoria Bar Days, first published this Prohibition-era cocktail. The original recipe listed is: POET'S DREAM One-third Benedictine One-third French Vermuth One-third dry Gin Lemon Peel, squeezed on top This preparation was carried forward in later works, such as the 1949 version of Esquire's Handbook for Hosts, which presented it as: POET'S DREAM 1/3 Benedictine 1/3 French vermouth 1/3 Gin Lemon peel squeezed on top