Lambs Club – Recipe from David Embury’s ‘The Fine Art of Mixing Drinks’
Medium Martini with 2 or 3 dashes Benedictine to each drink. Stir. A twist of lemon over each drink.
The Lambs Club started out as a professional theatre group in 1869, an American chapter was started 5 years later and was touted as America’s ‘First Professional Theatre Club’, setting up residence in midtown and what later would become a historic building. The lambs themselves read like a who’s who of American acting, and there 6000 members since inception include luminaries such as John Wayne, Charlie Chaplin, Douglas Fairbanks and Fred Astaire, who once quoted “When I was made a Lamb, I felt I had been knighted.”
These day’s the Lambs Club is a restaurant primarily, and I was lucky enough to visit about 6 years ago, by complete chance. The interior is rich red leather and I remember having an incredible steak, so well worth a visit if you’re in New York.
The drink itself is yet another variation of a classic, where the variant gets lost in the other ingredients, as I’ve said before, I’m not quite sure exactly what a dash might have used to have been, I added 5ml of Benedictine and even this was barely discernible.
I think if you played around with the quantities of the Benedictine you could end up with an interesting drink, at this recipe however its not really worth trying, sadly.