Between The Sheets
Ingredients
- 3⁄4 oz Light gold rum
- 3⁄4 oz Cognac
- 5⁄6 oz Cointreau triple sec liqueur
- 1⁄3 oz Lemon juice
- 2 drop Saline solution (20g sea salt to 80g water) or merest pinch of s
Method
Glass:
Photographed in an Urban Bar Retro Optic Coupette 15cl
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 Between The Sheets contains 159 calories
History:
Between The Sheets probably originated as a gin and rum-based cocktail (during Prohibition) in America and then travelled to Europe where brandy was used in place of gin to make it more Sidecar-like. Although this theory is upset by those who cite a Mr Polly of London's Berkeley Hotel as having created this cocktail in 1921.
Timeline: Between The Sheets first appeared in print in Frank Shay's 1929 Drawn From The Wood with a recipe that calls for gin rather than brandy.
Review:
The classic proportions for a Between the Sheets are most often quoted as being:
30ml (1oz) Light rum
30ml (1oz) Cognac brandy
30ml (1oz) Triple sec liqueur
7.5ml (¼oz) Lemon juice
That's three full shots of 40% liquor and a splash of lemon juice, which makes for a boozy cocktail that's just a touch on the tart side. My recipe uses a more manageable 70ml (2⅓oz) of liquor whilst broadly maintaining the classic proportions. (Apologies to Americans struggling to measure 5/6oz (25ml), but the original equal-parts recipe benefits from a smidgen more triple sec.)
