Gangadine Cocktail

Gangadine Cocktail

1 Teaspoonful Framboise Syrup. (1 tsp Monin Raspberry Syrup)
1/3 Oxygenie Cusenier. (3/4 oz Kubler 53)
1/3 White Mint. (3/4 oz Brizard Creme de Menthe)
1/3 Gin. (3/4 oz Beefeater’s Gin)

Shake well and strain into cocktail glass.

Wow, is this a pink, girly, and deadly drink. I’d give it points right there along with the Between the Sheets. I picked the Kubler, as previously I’d tried it in a cocktail with mint and thought it quite good. Also good here and didn’t muddy up the drink’s color like a Verte Absinthe would.

I’ve not turned up anything regarding the name, “Gangadine.” Might be a last name.

Oxygénée Cusenier was one of the late-pre ban French Absinthe. It was Oxygenated, supposedly to increase its purity and make it a more healthful beverage. I guess this was an attempt to combat the increasingly strident hue and cry against Absinthe as a beverage in the early 1900s.

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.

5 thoughts on “Gangadine Cocktail

  1. Pingback: Underhill-Lounge » Gasper Cocktail

  2. I was surprised that I liked this one! Messing with the proportions a bit, and compensating for a lack of rasberry syrup, I made it like this:

    2oz Beefeater Gin
    1/2oz rasberry brandy
    1/3oz Lucid absinthe
    1/2oz creme de menthe
    Dash of grenadine (for colour)

    Shake vigorously and strain into a cocktail glass.

    I liked the way the mint and absinthe played off each other, and the rasberry brandy succeeds in taking the rough edge off the drink without making it excessively sweet, which I’m guessing rasberry syrup would do.

  3. Even with Raspberry syrup, the Gangadine is actually a surprisingly not too horrible cocktail. And yer right, it is something about the combination of the mint and Absinthe.

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