Comments on: Rainbow Cocktail

By: Michael Lazar

Michael Lazar — Tue, 20 Oct 2009 06:11:44 +0000

This didn’t occur to me! What an interesting artifact. So historically there must have been a lot more sugar in the Creme de Violette – or much less alcohol, no?

By: Ken Moorhead

Ken Moorhead — Tue, 20 Oct 2009 02:05:32 +0000

I’m *really* enjoying this series of going through the Savoy Cocktail Book. Obviously a lot of work, I would be tempted to prepare them in advance as after-dinner drinks.

By: erik_flannestad

erik_flannestad — Mon, 19 Oct 2009 23:34:47 +0000

Michael, I assume that order worked for whatever brands and specific gravities they had available at the time. I knew the R&W Violette wouldn’t sit that low, but I didn’t quite expect it to be as high as it ended up. Would have never expected it to be above Benedictine and yellow chartreuse.

By: Michael Lazar

Michael Lazar — Mon, 19 Oct 2009 23:30:00 +0000

So the ingredients in the recipe are not listed in the order in which they must be layered (highest to lowest gravity)? I think all of the pousse cafes in Baker’s are set up that way.