Our first cocktail is the Princess Mary, which was created by Scottish bartender Harry MacElhone to celebrate H.R.H. Princess Mary’s marriage to Lord Henry George Charles Lascelles in 1922.
We’ve opted for the original recipe, but Simon Difford has an updated recipe which uses an increased amount (45ml) of dry gin which may be better suited to modern palettes.
AuthorThe Cocktails Must FlowCategoryCocoa Powder, London Dry Gin, Single Cream, White Creme de CacaoDifficultyBeginnerCreated by Scottish bartender Harry MacElhone to celebrate H.R.H. Princess Mary's marriage to Lord Henry George Charles Lascelles in 1922.
Half fill a cocktail shaker with ice.
Add all ingredients to the shaker and shake until well chilled.
Strain into a chilled cocktail glass.
Dust with cocoa powder.
Simon Difford has an updated recipe which uses 45ml dry gin
[cocktail-ingredients]
Ingredients
Directions
Half fill a cocktail shaker with ice.
Add all ingredients to the shaker and shake until well chilled.
Strain into a chilled cocktail glass.
Dust with cocoa powder.