|1⁄2||oz||Triple sec, Cointreau|
|1||Egg white (optional)|
Dry shake, add ice, shake, strain, straight up, cocktail glass.
Harry MacElhone invented this around 1919 at Ciro's in London, but it was a vastly different drink: Cointreau, brandy and Creme de Menthe. Somewhere before 1930, it changes - "Harry's ABC's of Mixing Cocktails" follows the original, but the Savoy Cocktail Book has it as 1/2 dry gin, 1/4 Cointreau and 1/4 lemon, where 1 part was 2 oz.
From other users
- I use a different ratio with much less Gin: 4/3/2 cl
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