Happy Hour Tuesday!
Among the list of drinks with a name of uncertain origins, make sure to add Maiden’s Blush, a fruitily savory cocktail that must have a deeper story behind its name than the color from a blushing maid!
1930 Savoy Cocktail Book features two recipes for Maiden’s Blush, one with absinthe and one without, as the absinthe probably overwhelmed the rest of the ingredients. The cocktail had been revised by another book, the Cafe’ Royal Cocktail Book, where Maiden’s Blush appears to have absinthe once again but in less quantity (1/8 vs 1/3). Also we find raspberry syrup and powdered sugar in this recipe, instead of grenative and orange curacao. The most interesting story is the one that features Maiden’s Blush to be Toulouse-Lautrec’s favorite drink, also made with absinthe, plus mandarin, bitters, red wine and cognac.
For this week’s recipe we decided to keep it low key considering all the partying and celebration from las week, so we would like to present you with the Maiden’s Blush recipe from the Savoy book from 1930 with our own Limoncello twist of course.
2 dashs Rometti Limoncello
4 dashes Orange Curacao
4 dashes Grenadine
1 glass Dry Gin
Fill a cocktail shaker halfway with crushed ice. Add the ingredients, cover the shaker and shake for 10-15 seconds.
Strain the mix into a chilled martini glass. Garnish with a twist of orange peel or lemon and serve ice cold.
Image from 12BottleBar.com