Marguerite, No. 2

By

A lovely tipple, the Marguerite #2 is quite a bit more original, and better-at least in my opinion-than its’ predecessor, the Marguerite.


Combining a textural component of egg white, the Marguerite #2 should appear and sound like a ladies drink, a slightly pink cocktail with a lacy white foam on top reminiscent of a nice meringue.  However, the overall taste, with the inclusion of sweetness, fruit, anise and the juniper gives the drink a wonderful polish that exhibits the characteristics of a well made cocktail.  Dry shaking the cocktail gives it that wonderful layer of foam, and really adds a lot to give the cocktail that extra layer of depth and quality through the use of textural elements.  Playing with the texture of the drink, with a slightly heavier consistency thanks to the inclusion of the egg white, the drink also has an interesting body on account of the use of the pastis as well as the sugar in the drink.  The textual component, alongside the pastis and the grenadine, gives the cocktail a a character similar to some confectionery from a candy shop, making the drink a joy to consume.

While a more fruit driven gin might be appropriate for this drink, I found that Beefeater, with its’ already strong notes of anise, pairs exceedingly well in the drink, and Beefeater 24 or Beefeater Summer Edition being no exception to this.  Though, throwing in some Plymouth wouldn’t hurt at all, since the herbal and coriander notes of the Plymouth would pair nicely with the herbal character pastis. 

The Marguerite cocktail, or rather No. 1 since there are apparently two cocktails named as such, is basically a two part dry Martini (Craddock 101).  However, there is another version, which is equal parts gin and dry vermouth, but specifically Plymouth gin, which can be found in the Waldorf Astoria bar book (Crockett 59).  In any case, the drink is pre-prohibition, and is at the very least a variation on a Martini; it seems likely that the original Marguerite is a variation that used Plymouth gin specifically, but there is little to support that claim save for the recipe provided by Crockett.

The second version I can’t find in any book exactly.  Honestly, I came across it on CocktailDB while trying to find something strange to use my lime in, and so this caught my eye.  Otherwise, beyond that, I have no idea as to its’ origins, but suffice to say we can think of this as being rather similar to a clover club with a lime switch for the lemon, and the addition of pastis.

Marguerite, No. 2

1 ounce gin
1/2 ounce pastis
1/2 ounce lime juice
1 egg white
1/4 tsp powdered sugar
1/4 ounce grenadine

Dry shake the egg in a cocktail shaker.  Add in the ingredients and do a quick shake to mix them together; add in the ice and shake until well chilled and mixed.  Strain into a cocktail glass.

Marguerite (the original):

2 ounces Plymouth gin
1 ounce dry vermouth
2 dashes orange bitters

Stir with cracked ice and strain into a chilled cocktail glass.