Eton Blazer Cocktail

Eton Blazer Cocktail

The Juice of 1/2 Lemon.
1/2 Tablespoonful of Powdered Sugar. (1 teaspoon Caster Sugar)
1/4 Kirsch. (1/2 oz Kirsch)
3/4 Plymouth Gin. (1 1/2 oz Plymouth Gin)

Shake well and strain into long tumbler; fill up with sodawater.

Michael Jackson, in his “Bar and Cocktail Companion,” says, “A metaphorical name, no doubt, since Eton College doesn’t have a blazer. Nor is the college’s color, black, evident in this drink. Not a blazer in the Blue sense.”

A perfectly fine and enjoyable long drink. I could have maybe been a bit more generous with the sugar. Thinking about it now, it might be more interesting to top it up with Kirsch, instead of shaking it with together the Gin, sugar and lemon. That way you would get the scent carried up on the bubbles as a kind of greeting when you first sip the cocktail.

Coincidentally, when I visited Slanted Door recently, Mr. Erik Adkins was working on adapting the Eton Blazer from the recipe in Harry McElhone’s “Barflies and Cocktails“.  The interesting thing about McElhone’s version of the drink is that instead of sugar as a sweetener it uses an obscure cocktail ingredient named “Groseille Syrup”.  Groseille Syrup is a Grenadine-like sweetener made from Red Currants.  This summer Jennifer Colliau, as part of her Small Hand Foods business, experimented with making a Red Currant Syrup.  She’s been on the lookout for drinks, other than the Artist’s Special, with which to showcase the ingredient.

The McElhone recipe goes like this: “In a large tumbler put 3 or 4 lumps of ice, the juice of one lemon, 1 glass of Gilbey’s Gin, ½ glass Groseille Syrup, ½ glass Kirsch. Fill balance with soda. Stir well and serve with straws.”  I didn’t take a picture of Mr. Adkins’ experiment, but, as you might imagine, the Groseille Syrup does make the drink taste a bit more interesting than using plain sugar.  However, it also colors it a lovely shade of pink.  So, you know, unless you’re secure in your manhood, you might want to stick with sugar.

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.