CLASSIC · HAYMAN'S LONDON DRY GIN

Twentieth Century

Name: Twentieth Century
Cuisine: Cocktail
Ingredients: 40 ml Hayman's London Dry Gin; 20 ml Giffard White Crème de Cacao Liqueur; 20 ml Americano bianco; 20 ml Lemon juice (freshly squeezed); Saline solution (20g sea salt to 80g water); Lemon zest twist

Created by London bartender C.

Ingredients

Hayman's London Dry Gin40 ml

Giffard White Crème de Cacao Liqueur20 ml

Americano bianco20 ml

Lemon juice (freshly squeezed)20 ml

Saline solution (20g sea salt to 80g water)

Lemon zest twist

Glassware

Coupe glass

Chilled.

Method

1
SHAKE all ingredients with ice. FINE STRAIN into a chilled Coupe glass. EXPRESS lemon zest twist over the cocktail and use as garnish.

From the Bartender

Created by London bartender C. A. Tuck and first published in Billy Tarling's 1937 Café Royal Cocktail Book, this cocktail is famously named after the 20th Century Limited express train. The original recipe used Kina Lillet, which is no longer available, necessitating modern interpretations such as the use of Americano Bianco. The choice of white crème de cacao significantly impacts the final taste, with Joerg Meyer even creating a specific liqueur for this drink.

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