101 Best New Cocktails: Bebe Lyon by Mary White, Palmer & Co., Sydney, NSW, Australia

by Gaz Regan · Sunday, July 26th, 2015 · 101 Best New Cocktails, 101 Best New Cocktails 2015

Bebe Lyon

Mary White, Palmer & Co., Sydney, NSW, Australia

“Named after the 1920s actress and dancer. Vivacious and delicate; surely a hellcat on the dance floor, she holds a dehydrated flower.” Mary White

Bebe Lyon - Copy45 ml (1.5 oz) Beefeater gin

20 ml (.66 oz) Persimmon and Vanilla Shrub*

15 ml (.5 oz) yellow Chartreuse

1 sprig dehydrated baby’s breath, as garnish

Shake over ice and double-strain into a chilled cocktail glass. Add the garnish.

*Persimmon and Vanilla Shrub: Mix 14 to 15 persimmons (roughly cut into small pieces), 5 kg (11 pounds) caster (also called superfine) sugar, and 10 sliced vanilla pods, ensuring fruit is fully coated with sugar.  Allow to sit in fridge for 1 day (harder Fuji persimmons may require an extra day) or until the sugar has drawn most of the liquid from fruit.  Add 5 L (5.25 quarts) apple cider vinegar and heat slightly to dissolve sugar. Strain and enjoy.

gaz sez: I believe that the Bebe Lyon to whom Mary refers here was originally known as Bebe Daniels, a child star who, in 1910, at the age of 9, appeared as Dorothy in a short film, The Wonderful Wizard of Oz.  After appearing in a number of films, she married actor Ben Lyon in 1930, and five years later they moved to England.  In the 1950s Ben and Bebe starred in a radio sit-com called Life with the Lyons, and I actually remember listening to that show as a kid.  Thanks for the memory, Mary!  And thanks for this drink, too.

It’s been a while since I made shrub, and I admit that I cut the recipe down when I made this one, using approximately 25% of each ingredient.  It was worth the trouble.  This is a fabulous creation, and the Yellow Chartreuse, even though it’s in such a small quantity, plays a major role in the Bebe Lyon cocktail.  I’ll be serving these nxt time we have guests over.

 

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