The world spins around, the hands on the clock do their best to keep up, and after 61,000,000 minutes it’s time for Lo-Fi Lush Hour no. 37, thank god. 
For Today’s Toast, a drink I’ve never tried, from San Francisco bartender Ernest P. Rawlings, who manned the stick at Whelan & Collins, corner of California and Montgomery, San Francisco, back in 1914: the Mary Jane Cocktail. But first, let’s irrigate ‘em.
This is one of those equal-parts jobs, only one of them approaching flammability: gin. Times being what they are, I’m gonna cheat here and butch up the abv a little.
Part II: The Dubonnet. If you ain’t got, Byrrh, Capelletti, anything red and lowish abv. Even Aperol, although you might have to break glass with a little hammer first.
Part III: Red vermouth. Use what you’re using for that.
I owe this one to refrigerator archeology. I feel like Heinrich Schliemann.
I owe this one to refrigerator archeology. I feel like Heinrich Schliemann.
Finally, you’ll need to summon the orange planet.
Tools.
So. We’ll start by butchering the orange and procuring half a fillet.
Into the shaker with it.
Ounce of gin, ounce of Dubonnet, ounce of vermouth.
Ice.
And shake it like Mnuchin’s Patek-Philippe was in there.
Strain, as one tends to do in such situations.
Now, I could and should stop here. But orange juice drinks are weird, and often leave one wanting. What if we add a bridge between the fruitiness of the fruit and the drinkiness of the drink with a float of funk rum?
Just pour a little in gently over a spoon. Maybe half an ounce, at best.
And there stands the glass. Rawling’s Mary Jane, and not half bad.
Today’s Toast has been sponsored by Craddock & Co.’s Cannabis Indica. “A Good ... what were we talking about?”
