This loose interpretation of the Douglas Fairbanks, a Prohibition-era cocktail poured at Sloppy Joe’s in Havana, is “reminiscent of a Daiquiri on steroids,” says Brian Kane. Originally made with gin, apricot brandy and egg white, the drink is named after the influential silent film actor who became one of Hollywood’s earliest megastars.
- 3/4 ounce gin, preferably Beefeater
- 3/4 ounce Stiggins' Fancy Plantation Pineapple Rum
- 1/2 ounce Lilletperitif, (see Editor's Note)
- 1/4 ounce honey syrup, (1:1, honey:water)
- 1/4 ounce lemon juice
- 1/4 ounce lime juice
Garnish: lemon twist
- Combine all ingredients in a mixing tin and shake with ice.
- Strain into a chilled coupe or cocktail glass.
- Garnish with a lemon twist.
1 ounce Lillet
1/2 ounce Cynar
1/4 ounce Campari
Combine all ingredients in a mixing glass and stir to combine.