Chinese Cocktail
Chinese Cocktail
1 Dash Angostura Bitters
3 Dashes Maraschino (1/2 bar spoon Luxardo Maraschino)
3 Dashes Curacao (1/2 bar spoon Senior Curacao of Curacao)
1/3 Grenadine (1, well 3/4, oz Home Made Grenadine)
2/3 Jamaica Rum (2 oz Appleton Estate V/X Rum)
Shake well and strain into cocktail glass.
No idea why this is called the “Chinese Cocktail”. From the ingredients, it seems like the recipe must be old. Say, pre-1900. I know there was a “Japanese” cocktail in one of the versions of Jerry Thomas’ cocktail book.
The flavors combination is actually very good; but, the cocktail is rather too sweet, even with home made grenadine. I think changing it to 3/4 rum, 1/4 grenadine, and being a bit more generous with the bitters, would be closer to my taste.
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.
Comments
Comment from erik_flannestad
Time: July 2, 2008, 12:00 pm
Funny! A blast from the past! Murray’s recipe looks better than the Savoy’s, that’s for sure. And you (or he) sensibly recommend stirring the cocktail.
Comment from Anita
Time: July 3, 2008, 3:50 pm
he, definitely. at that time, I had no idea about such critical trivialities 
Comment from Anita
Time: July 2, 2008, 11:51 am
one of my old faves… in fact, it was the very first Drink of the Week entry:
http://marriedwithdinner.com/2006/08/11/drink-of-the-week-canton/