* 2 ounces gin
* 3/4 ounce triple sec
* 1/2 ounce fresh lemon juice
* Grenadine or substitute to taste
Combine all ingredients in an ice-filled shaker, shake until cold, and strain into a chilled cocktail glass.
This recipe is originally from The Savoy Cocktail Book and has been updated in Gary Regan’s The Joy of Mixology. The ingredients are the same but the proportions are drastically different. I can’t imagine the original being very good by today’s standards while this updated version is excellent.
I don’t use standard grenadine so for this drink I subsitututed Sonoma Syrup Company’s pomegranite simple syrup. Go easy at first; worry about the taste over the color. You want a nice blush but don’t want to risk the drink being too sweet. I tasted three times before settling on the amount of syrup I used here. I might have gotten more color if I had been using regular lemons but I made these with the first harvest of meyer lemons from our own tree and these are a bit sweeter than regular lemons, so your own color may differ.