Carrol Cocktail
Carrol Cocktail
2/3 Brandy (2 oz Pierre Ferrand Ambre Cognac)
1/2 Italian Vermouth (1 oz Carpano Antica)
Stir well and strain into cocktail glass. Add a pickled walnut or onion.
Enjoyed this more than I thought I would.
It’s not quite as enjoyable as the “Brandy Special” or “Brandy Vermouth” cocktail. Still more enjoyable than you would think, with a two ingredient cocktail.
Oddly, I actually had some pickled walnuts in the refrigerator. I cut it in half, since it was a bit big, and frankly, expensive. Tasty. Kind of blows the cocktail out of the water, though.
Reminds me a bit of The Bottle Gang’s Antipasto Martini.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.
Kina Quest 3: Compare and Contrast »
Comments
Comment from erik_flannestad
Time: June 20, 2008, 10:02 am
Indeed!
You can often find them in stores that cater to UK expats.
By way of explanation, they are made from green walnuts, and making them is kind of a production. It takes about 3 weeks. First you have to brine them in salt water for a couple weeks, to temper the bitterness, changing the brining solution a couple times. Then you air dry them in the sun. Finally, you actually pickle them in seasoned pickling brine.
Comment from Kate
Time: August 15, 2008, 3:56 pm
Not only are there pickled walnuts, there are preserved walnuts in a sugar solution. They’re sweet and syrupy. We sell them at the cheese shop where I work - they’re outstanding with blue cheeses, particularly Stilton or the strong Spanish blues like Cabrales or Valdeon.
Comment from Marleigh
Time: June 20, 2008, 9:55 am
Pickled walnuts?! I had no idea such a thing existed.