Gin - 1 1/2 oz
Sweet Vermouth - 3/4 oz
Absinthe - 1 dash
Mint Sprigs - 2
Muddle the mint in the mixing glass; stir everything with ice cubes and strain into a chilled cocktail glass. Garnish with a stuffed olive.
I have tasted the Harry’s Cocktail about a year ago, back then the recipe I followed was from Dale DeGroff’s “The Craft of the Cocktail”, but here is my own take on this classic. So which Harry is it? According to “Harry’s ABC of Mixing Cocktails”, the drink was in fact invented by Harry MacElhone, at the Aix-les-Bains Casino Bar, 1910. It’s a sweet and more herbal Martini flavoured with absinthe and mint.
In Harry’s classic recipe it called for shaking, as were many other cocktail books suggest; the idea is merely to break up the mint in the process in order to extract its oil, but as this would produce a cloudy drink with broken pieces of mint inside, I figured that would be too much of a sacrifice, so here I went for a different method. Muddle the mint with gin in the mixing glass, by “muddle” I meant press gently to bruise the mint rather than tear it up; then let the mixture sit for a few minutes just like you would often with a Mint Julep; then add everything else and stir.