DREAM
This creamy, gin-based cocktail from 1917 offers a luxurious texture thanks to the inclusion of egg white and rich cream. Old Tom Gin provides a slightly sweeter botanical base that pairs perfectly with the tart lemon and smooth dairy, creating a sophisticated dessert-like drink. The final float of Crème de Menthe adds a refreshing minty aroma and a striking visual contrast to this elegant vintage libation.
Ingredients
- 1 cup Shaved ice (Quantity estimated to fill a shaker 2/3 full.)
- 1 teaspoon Superfine sugar (Originally 'Bar Sugar'.)
- 3 dashes Lemon juice
- 1 large Egg white (Use pasteurized egg white if concerned about raw egg safety.)
- 2 ounces Half-and-half (Originally '1 Wineglass Milk and Cream'. A standard wineglass measure was approx. 2 oz.)
- 1.5 ounces Old Tom Gin (Originally '1 jigger Tom Gin'. 1 jigger = 1.5 oz.)
- 1 teaspoon Crème de Menthe (Quantity estimated for floating on top.)
Instructions
- 1Fill a cocktail shaker about two-thirds full with shaved ice. Add the superfine sugar, lemon juice, egg white, half-and-half, and Old Tom Gin.
- 2Shake thoroughly and vigorously to emulsify the egg white and chill the drink. Strain the mixture into a tall, thin glass (such as a Collins or Fizz glass).
- 3Carefully pour the Crème de Menthe over the top of the drink so it floats lightly on the surface. Serve immediately.