Continuing the trend toward simplicity today, to a much better end. The recipe, from Harry Craddock's Savoy Cocktail Book:
1 part Cointreau
1 part Bacardi rum
4 parts London dry gin
Shake with ice. Strain into a cocktail glass.
As I say, today's cocktail is a big improvement over yesterday's, but in truth that isn't saying much. And this isn't a drink I'd necessarily think about making again. The combination of the berry flavors in the gin and the sugary notes of the Cointreau and the rum is a bit odd, and in the given proportions the gin pretty much obliterates its fellow ingredients. The result is reminiscent of a Martini with the rum and Cointreau standing in for the vermouth, and that may be the problem: My palate, which I've noted previously is a boob, doesn't care for the Martini. If you're a fan of that prince among cocktails, though, you might want to give the Mah-Jongg a whirl.
SCORE (out of 10): 5
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