This is an oldie but a goodie, named for a semi-mythical group of Philadelphia bluebloods who regularly met at the bar of the Bellevue Hotel, dating from the first decade of the 20th Century. I like this particular version, as it's not overly sweet and not too tart (lime juice used in place of the usual lemon, and not so much syrup). Raspberry syrup is almost essential for this drink -- grenadine is a poor substitute. The real McCoy is easily available from companies like Torani or Monin.
I also love Stanley Clisby Arthur's little added twist, a nice New Orleans touch -- a dash or two of Peychaud's bitters give it just the right bit of oomph.
Don't panic over the egg white, okay? I guarantee you that you don't taste it. It's not there for taste, it's there to provide body and a gorgeous thick white frothy head. Make sure you shake the drink for at least 30 seconds, preferably a whole minute, so that the head forms. If you're nervous about using egg whites, you can use pasteurized egg whites from the refrigerated section of your grocery that are 100% perfectly safe (use a tablespoon).
This is a very pretty, very elegant drink that you almost never see anymore (as Paul Harrington put it, "this drink's luck ran out about 50 years ago"). It's been enormously popular at our cocktail parties.
Combine ingredients in a cocktail shaker with cracked ice. Shake vigorously for 30 seconds to 1 minute. Strain into a chilled cocktail glass or wine goblet. Garnish with a lime wheel.
- 2 ounces gin
- 1 ounce fresh squeezed lime juice (or you may use lemon)
- 2 teaspoons raspberry syrup
- 1 or 2 dashes Peychaud's bitters
- The white of one egg (or 1 tablespoon pasteurized egg white)
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Chuck Taggart email chuck (at) gumbopages (dot) com