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Princess Mary

Category: Duos & TriosMood: Dessert

Featured in Cocktails - How to Mix Them (1922)

Coupe

Ingredients

  • 45ml gin
  • 30ml crème de cacao blanc
  • 30ml single cream / half-and-half
No. of Servings:
1

Garnish

Grated chocolate or chocolate powder

Instructions

  1. Add all ingredients to a shaker with ice.

  2. Shake until chilled.

  3. Strain into a coupe.

  4. Garnish with grated chocolate or chocolate powder.

Hints

  1. The original recipe listed equal parts of all ingredients, but it has been tweaked to adhere to more modern palates.

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Trivia

  1. Created in 1922 by Harry MacElhone to celebrate the marriage of Princess Mary to Lord Lascelles. This ceremony was the first royal wedding to be covered in fashion magazines.

  2. It was first featured in Robert Vermeire’s Cocktails - How to Mix Them (1922)

Tags

Three ingredientsSweetSimpleLightElegantEasy to drinkEasyCreamy1920sDuos & TriosGinCrème de Cacao BlancHalf-and-Half