This is another one of Joe Gilmore's marvelous creations as the head barman at Savoy Hotel's American Bar. Joe is known to mark important occasions by mixing up wonderful cocktails and naming them after those occasions. This one was mixed in 1969, marking the birth of His Royal Highness Prince Andrew, Duke of York who is fourth in line to the British throne. However, unlike most of his cocktails, this one is not that easy to make because of its long list of ingredients and difficulty in measuring them. Our step by step guide attempts to make it a bit easier for you to prepare this drink.
Preparation time: Can take you up to fifteen minutes
Serving size: o1 person (ingredients can be increased in the given proportion to make more servings)
Utensils needed: Cocktail Shaker and Cocktail glass
- 4 parts Gin
- 1 parts Lemon Juice
- 1 part Crème de Noyaux
- 1 part Kümmel
- Dash egg white
- Dash vegetable extract
As always, chill up your cocktail glass in the refrigerator. Take it out when the sides appear frosted or when you are done with preparing the cocktail. Cocktails taste best when chilled.
Pour in the Gin, Lemon juice, Crème de Noyaux, Kümmel, egg white and vegetable extract into your cocktail shaker. There is no need to follow a proper order while adding them.
Top it up with crushed ice. Close the lid properly to avoid any spills. Shake it hard with both your hands firmly for a good half minute.
Strain the mixture carefully into your already chilled glass. For garnishing, use the universally popular lemon wedge or let a peel of lemon skin swim in the cocktail, presenting an alluring sight.
It is worth all the effort because the taste is heavenly and you will be proud of yourself for conjuring up a not-so-easy to make drink. Be the center of envy of other hostesses.