Made with both brandy and gin (and not a lick of rum), this drink dates from tiki’s Golden Era, says Martin Cate, proprietor of San Francisco’s Smuggler’s Cove: “Created at the Shepheard Hotel in Cairo circa 1942 by legendary globetrotting barman Joe Scialom, this was the drink that fortified Montgomery’s boys during the Second World War as they pushed back against Rommel in North Africa.”
Adapted from Smuggler’s Cove: Exotic Cocktails, Rum, and the Cult of Tiki by Martin Cate
- 1 ounce London dry gin
- 1 ounce brandy
- 1/2 ounce lime juice
- 1/4 ounce demerara syrup , see Editor's Note
- 2 dashes Angostura bitters
- 4 ounces ginger beer
Garnish: mint sprig and swizzle stick.
- Add the ginger beer to a Collins or highball glass.
- Add the remaining ingredients to a cocktail shaker.
- Fill with cracked or cubed ice. Shake and strain the contents into the glass.
- Gently fill with cubed or cracked ice.
- Garnish with a mint sprig and swizzle stick.
Demerara Syrup, courtesy Smuggler’s Cove:
2 cups water
1 cup demerara sugar
3 cups granulated sugar
Bring the water to a boil in a saucepan over high heat. Add the demerara sugar and stir vigorously with a whisk until the sugar is dissolved, about one minute. Add the granulated sugar and stir vigorously until the sugar is dissolved, about one minute. Remove from heat and let cool. Store in a lidded container. Keeps, refrigerated, for several weeks. Makes four cups.