Remains of the Garden Day
Post-modern pizza

Not a Clara Bow

The Clara Bow is a cocktail that was introduced at Rye House in New York in 2009. I was introduced to it shortly after, by someone who made one for me in my dining room in New Jersey. And this afternoon, as I was wasting time reading the August 1931 issue of Photoplay, with emerging details of Clara Bow's meltdown and disgrace in Hollywood, I thought of making my modified version of it.

Modified because I use PAMA pomegranate liqueur instead of grenadine, and a regular nice bourbon in place of the Bulliet, because you just can't get me to appreciate rye. And I always use a somewhat higher ratio of liquor to mixers.

But I'd forgotten I'm out of bourbon! The state of the budget dictates I must wait until the end of the month to restock, so I thought, "why not try it with gin?" I always have gin.

Using gin required different proportions. I ended up with this:

2 ounces Hendricks gin
1/2 ounce fresh lemon juice
1/2 ounce PAMA pomegranate liqueur
1/4 ounce St-Germain elderflower liqueur
and a few mint leaves snow had melted from.


It's not perfect. I kind of think that with the gin, the elderflower is an extra unneeded flavor note. But I do think it's nice enough to experiment with. I might try it again but with Domaine de Canton ginger liqueur in place of the elderflower. Take that, weird liquor empire feuding brothers.

Otherwise, this combination of ingredients does work better with bourbon (or Bulliet rye bourbon,) only I still prefer it with 2 oz instead of 1 1/2, and otherwise follow the ratio in the original recipe, since bourbon is sweeter than gin.