Mary Rose
Ingredients
- 1 fresh Rosemary sprig
- 1 1⁄2 oz Tanqueray London Dry Gin
- 3⁄4 oz Green Chartreuse
- 1⁄3 oz Sugar syrup 'rich'
- 1⁄3 oz Chilled water omit if using wet ice
Method
Glassware:
Serve in a Coupe glass
Method:
MUDDLE rosemary in base of shaker. Add other ingredients, SHAKE with ice and fine strain into chilled glass.
History:
Adapted (We've reduced the volume of each ingredient by 25% from the original recipe) from a recipe created in 1999 by Philip Jeffrey at the Great Eastern Hotel, London, England. Named after King Henry VIII's warship, sunk during an engagement with the French fleet in 1545 and now on display in Portsmouth.
Review:
Gin botanicals with Chartreause's complex herbal notes bolstered by rosemary. Spirituous and lightly sweet. Best enjoyed after dinner.
