1951 Alouette Montreal Ritz Carlton Hotel - Cocktails After Dark - Glen And Friends CocktailsThis classic cocktail comes from the 1951 Ted Saucier old Cocktail Book 'Bottoms Up' and is credited to the Ritz-Carlton Hotel in Montreal. This is super easy to make at your home bar.Alouette:2 parts rum1 part gin1 oz. grapefruit juiceDash bittersIceShake well and strain into a cocktail glass.#LeGourmetTV #GlenAndFriendsCooking #CocktailsAfterDarkCheck out our Aviation and Flying Channel: https://www.youtube.com/glenshangarWelcome friends welcome back to the kitchen welcome back to cocktails after dark. Today we're going to do another recipe out of the 1951 printing of ted saucier's bottoms up, ted saucier was originally born in Montreal Quebec Canada and lived most of his life in the United States and when he wrote this book he was living in the United States but there are a lot of recipes in this from some of his favourite spots in Montreal and so today we're going to do a recipe called the alouette and it's from the ritz carlton hotel in MontrealSo this starts out it is rum and gin and grapefruit juice heavy on the rum a little bit less gin and so i'm going to use a gin that is from Quebec was not around in 1951 when this book was printed but it is a Quebec gin I'm going to use another Canadian gin and appleton rum so let's get right into mixing it so we're going to start out two parts rum in each glass
