Coo-ee Special

Name: Coo-ee Special
Ingredients: 3⁄4 oz Tanqueray London Dry Gin; 3⁄4 oz La Fée Parisienne absinthe; 3⁄4 oz Monin Almond (Orgeat) Syrup; 3⁄4 oz Lemon juice; 1⁄2 oz Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer; 4 drop Saline solution (20g sea salt to 80g water) or merest pinch of s

Robust
Neutral

Ingredients

3⁄4 oz Tanqueray London Dry Gin
3⁄4 oz La Fée Parisienne absinthe
3⁄4 oz Monin Almond (Orgeat) Syrup
3⁄4 oz Lemon juice
1⁄2 oz Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer
4 drop Saline solution (20g sea salt to 80g water) or merest pinch of s

Method

Glass:

Photographed in an Urban Bar Retro Optic Coupe 21cl

Prepare:

Select and pre-chill a COUPE GLASS.
Prepare garnish of lemon zest twist.

Method:

SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.

Garnish:

EXPRESS lemon zest twist over the cocktail and use as garnish.

Nutrition:

One serving of Coo-ee Special contains 222 calories

Allergens:

Recipe contains the following allergens:

History:

Adapted from a recipe first published in the 1937 United Kingdom Bartenders' Guild Approved Cocktails book and also named in the supplementary list of "cocktails of which space forbids giving recipes" at the back of William James "Billy" Tarling's Café Royal Bar Book, published the same year.

The word Cooee (Coo-ee), used to attract attention, has indigenous Australian origins and if yelled as a prolonged high-pitched call, can be heard from long distances away.