Created by bartender Tom Buttery at the Berkshire Hotel, London in 1930, this was the winner of an international cocktail competition that year. (Today, I'll take two, please.)

Golden Dawn

1/2 ounce gin.
3/4 ounce applejack or Calvados.
3/4 ounce Apry or good apricot brandy
      (avoid that "apricot-flavored brandy" stuff).
3/4 ounce fresh squeezed orange juice.
2 dashes Angostura bitters.
1 dash grenadine.

Combine all ingredients except the grenadine in a shaker with cracked ice.
Shake vigorously for 15-20 seconds. Strain into a cocktail glass, then
add the dash of grenadine, which will sink to the bottom and give the
drink its "golden dawn" appearance. Garnish with an orange half-slice.


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Chuck Taggart   email chef (at) gumbopages (dot) com