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White Lion

Classic/vintage · Elevenses/afternoon · Frozen (blended)

3.9 21 ratings

Ingredients

3 twist Lime zest (peel)
3 barspoon Powdered sugar
2/3 oz Lime juice
1 1/2 oz Light gold rum 1-3yo
1/2 oz Orange Curaçao
1/6 oz Raspberry syrup
1 dash Aromatic bitters

How to make

Serve in a double old-fashioned glass

Prepare

  1. 1 Select a DOUBLE OLD-FASHIONED GLASS.
  2. 2 Prepare garnish of mint sprigs and seasonal berries..

Method

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

Garnish

  1. 5 Garnish with mint sprigs bouquet and berries.

Flavour profile

History

This drink is adapted from Jerry Thomas' 1862 The Bar-tenders Guide, where it appeared as a built drink without Angostura Bitters, and was repeated in his 1876 and 1887 editions. The White Lion became a shaken drink with the addition of Angostura in Jacques Straub's 1913 Straub's Manual of Mixed Drinks, which calls for 3 dashes Angostura Bitters and 3 dashes raspberry syrup. Similar recipes to Jerry Thomas' specification are found in Leo Engel's 1878 American and Other Drinks and Harry Johnson's 1882 and 1888 Harry Johnson's Bartender's Manual; the 1888 edition includes the note, "This drink is known for a great number of years in South America." The cocktail also appears in O.H. Byron's 1884 The Modern Bartender's Guide and George Kappeler's 1895 Modern American Drinks. A significantly different White Lion is presented in David Embury's 1948 The Fine Art of Mixing Drinks. The original White Lion recipe calls for 1½ teaspoon of pulverized white sugar, the juice and rind of ½ a lime, 1 wine-glass Santa Cruz rum, ½ teaspoon of Curaçao, and ½ teaspoon of Raspberry syrup, prepared in a small bar glass.

Created by Jerry 'The Professor' Thomas