Douglas Fairbanks
Gin, apricot and lime with egg white. Named after the silent film star.
Shaken · Coupe · Advanced · about 3 minutes · about 17% ABV
Ingredients
- 45 ml Gin
- 20 ml Apricot brandy liqueur
- 15 ml Fresh lime juice
- 1 Egg white
- Lime twist (garnish)
Method
- Chill the glass
- Pour 45 ml gin into the shaker
- Pour 20 ml apricot brandy liqueur into the shaker
- Add 15 ml fresh lime juice
- Add 1 egg white
- Dry shake
- Add ice
- Shake hard
- Strain
- Garnish
Tip
Dry-shake, then shake with ice.
About the Douglas Fairbanks
The sour family. Sours are one of the oldest mixed-drink families. Spirit, citrus and sugar go back to the punches British sailors and traders drank in the 1600s and 1700s, and Jerry Thomas printed sour recipes in the first American bartending book in 1862. Egg white came later, for a silky foam. Almost every classic with fresh citrus, from the Daiquiri to the Whiskey Sour, follows this pattern.
Douglas Fairbanks FAQ
What's in a Douglas Fairbanks?
45 ml gin, 20 ml apricot brandy liqueur, 15 ml fresh lime juice, 1 egg white, garnished with lime twist.
How strong is a Douglas Fairbanks?
About 17% ABV once mixed with ice, which is 1.8 Australian standard drinks per serve. That is stronger than a glass of wine.
Should I shake or stir a Douglas Fairbanks?
Shake it. Egg needs hard shaking to foam, and citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve a Douglas Fairbanks in?
A coupe, about 180 ml. Chill the glass first and serve without ice. No coupe? Use a martini glass or small wine glass.
