Dream — The Cocktail Ontologist

Variants (2)

Drinks as They Are Mixed by Paul E. Lowe (1904, p.34) — Lowe 1904

3 dash	Lemon juice (fresh) — lemon juice	acid
	ice — fine ice	base
1 jigger	Old Tom gin — Tom gin	base
	creme de menthe — creme de menthe	modifier
1 whole	egg white — egg white	other
1 wine-glass	Milk and cream — milk and cream	other
1 teaspoon	sugar — sugar	sweetener

Shake the ice, sugar, lemon juice, Tom gin, egg white, and milk and cream well.
Strain into a thin lemonade glass.
Dash with creme de menthe on top and serve.

Garnish: Dash of creme de menthe

Nose: Cream, lemon, and mint rise together in a soft aromatic veil.
Palate: Dream is valuable because it shows the bar still creating creamy, perfumed hybrid drinks that do not fit neatly into the cleaner sour or fizz canon.
Finish: The finish is cool, creamy, and faintly minty.
Summary: A creamy perfumed hybrid from the late flip-and-fizz borderland.

The Buffet Blue Book by John H. Considine (1912, p.30)

3.5 dashes	lemon juice	acid
0.67 bar glass	ice	base
1 jigger	Old Tom gin — Tom gin	base
	creme de menthe — Dash over the top enough to cover.	modifier
1 egg white	egg white	other
3 wine glasses	Milk and cream	other
1 teaspoonful	sugar	sweetener

Shake the ice, sugar, lemon juice, egg white, Tom gin, and milk-and-cream thoroughly.
Strain into a thin lemonade glass, dash creme de menthe over the top enough to cover, and serve.

Garnish: Creme de menthe float

Ice: Ice

See also: Gin Fizz, Couperee Cream