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The Astor

After dinner/digestif · Aperitivo/aperitif · Astor Punch

4.1 37 ratings

Ingredients

1 1/4 oz Gin
1 oz Sloe gin liqueur
1/4 oz White crème de menthe
1/2 oz Lime juice

How to make

Serve in a coupe glass

Prepare

  1. 1 Select and pre-chill a COUPE GLASS.
  2. 2 Prepare garnish of mint leaf.

Method

  1. 3 SHAKE all ingredients with ice.
  2. 4 FINE STRAIN into chilled glass.

Garnish

  1. 5 Garnish with mint leaf floated on the cocktail or pegged/stuck with spot of honey to the rim.

Flavour profile

20.5% alc./vol. · 1.4 standard drinks · 174 calories

History

Gin-laced rich berry fruit freshened with lime and mint, ideal as a palate cleanser.

The Astor Punch first appears in Jacques Straub's 1913 Manual of Mixed Drinks and later in Jacob Abraham Grohusko's 1933 Jack's Bar Manual. The recipe is: ½ Jigger White Crème de Menthe. Fine Ice in Goblet. ½ Jigger Slow Gin on top. Dress with Fruit in season. A second version lists the ingredients as 50% white crème de menthe, fine ice in a goblet, and 50% sloe gin on top, dressed with fruit in season. J. E. Clapham of Clapham Cocktails brought the Astor to attention and provided the enhanced recipe.

Created by J. E. Clapham of Clapham Cocktails