Named after the forgettable Rogers and Hammerstein opretta, our next drink was reportedly created by Thomas Buttery, head barman of London’s Berkeley Hotel, and has the distinction of being named the “World Finest Cocktail” in a contest in 1930. However, there is some confusion about the recipe for this drink. The Golden Dawn has two different published versions. The proportions for the drink as printed in the Cafe Royal Cocktail (1937) and UKBG Guide to Drinks (1953) state equal parts calvados, gin, orange juice, and apricot brandy. The version as printed in The New York Times and The Times (London) is slightly different, calling for larger amounts of the calvados and gin, while decreasing the orange juice and the apricot brandy. To make things even more intriguing, Charles Baker, in Jigger, Beaker and Glass (1939), lists an identical cocktail featuring equal parts calvados, gin, orange juice, and apricot brandy. Baker notes that this drink (The Aunt Emily) was the creation of Sloppy Joe, in Havana, Cuba.

Either way, this cocktail was lost to the ages of time. Which is a pity, as it is a fairly decent drink. Fruity, while still being fairly dry and sophisticated, this is one drink that stands miles above the sugar filled fruitini’s that are being served in many bars today. If only more people would turn to drinks such as these instead of vodka based alcopops.

Golden Dawn
3/4 oz Calvados
3/4 oz Gin
3/4 oz Apry
3/4 oz Orange Juice
Grenadine

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