Saucy Sue Cocktail.
1 Dash Apricot Brandy. (1 dash Rothman and Winter Orchard Apricot Liqueur)
1 Dash Absinthe. (1 dash Verte de Fougerolles Absinthe)
1/2 Calvados. (1 oz Calvados Groult Reserve)
1/2 Brandy. (1 oz Chateau Pellehaut Armagnac)
Stir well and squeeze orange peel on top.
Well, there’s an awful good reason why Sue is a bit Saucy: All she drinks is booze!
As much as I’d like to say this is awesome, it really doesn’t pass the test of, “Would I rather drink these spirits straight or in this cocktail?”
Maybe if I was using crap Brandy and bad Calvados, this might be an improvement. But with this Armagnac and this Calvados, this is just a sad waste of quality spirits. Not advised.
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.
Rose Cocktail (English)
1 Dash Lemon Juice.
4 Dashes Grenadine. (1 Generous Bar Spoon Homemade Grenadine)
1/4 Apricot Brandy. (1/2 oz Rothman and Winter Blumme Marillen Apricot Eau de Vie)
1/4 French Vermouth. (1/2 oz Noilly Prat Original Dry Vermouth)
1/2 Dry Gin. (1 oz Plymouth Gin)
Shake well and strain into cocktail glass. Frost edge of cocktail glass with castor sugar.
OK, I cheated. While it is unclear whether this recipe should be made with Apricot Liqueur or Apricot Eau-de-Vie, I just couldn’t justify the sugar rim if I made it with Apricot Brandy. And boy is it good with Apricot Eau-de-Vie. Such a nice combination of flavors.
Just on the edge of tart with fruit coming from the grenadine and eau-de-vie. A balance near what you’d expect from a red wine like a Pinot, it is tart and dry enough that the sugar rim makes sense. Highly recommended, one of the tastier cocktails I’ve made in a while, despite the somewhat finicky measures and obscure ingredients.
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.
Resolute Cocktail.
1/4 Lemon Juice. (generous 1/2 oz Lemon Juice)
1/4 Apricot Brandy. (scant 1/2 oz Rothman and Winter Orchard Apricot)
1/2 Dry Gin. (1 oz North Shore Distiller’s No. 6)
Shake well and strain into cocktail glass.
Apricot liqueur probably the only sensible choice, with that much Lemon Juice. Almost one of my truly favorite Chas. Baker drinks, The Pendennis Club Cocktail, but not quite. Lime instead of Lemon, some Peychaud’s bitters, and this baby could be rocking.
As it is, it is perfectly fine refresher. Not outstanding, but tasty enough.
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.
Prohibition Cocktail.
1/2 Plymouth Gin. (1 oz Plymouth Gin)
1/2 Kina Lillet. (1 oz Lillet Blanc, 1 Dash Angostura)
2 Dashes Orange Juice. (1/2 teaspoon Orange Juice)
1 Dash Apricot Brandy. (1 dash Rothman and Winter Orchard Apricot)
Shake well and strain into cocktail glass. Squeeze lemon peel on top.
Out of anything more interesting to use for Kina Lillet at the moment, so going with good old Lillet Blanc with a dash of Angostura Bitters.
Even without anything more interesting than Lillet Blanc, this is an enjoyable cocktail. I can only imagine how much more tasty it would be with something like Cocchi Americano!
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.
Prince’s Smile Cocktail.
1 Dash Lemon Juice.
1/4 Apricot Brandy. (1/2 oz Rothman and Winter Orchard Apricot)
1/4 Calvados or Apple Brandy. (1/2 oz Groult Calvados Reserve)
1/2 Dry Gin. (1 oz North Shore Distiller’s No. 6)
Shake (I stirred) well and strain into cocktail glass. Lemon Peel.
I’ve always maintained the the North Shore Distiller’s No. 6 is a great foil for apricot and lemon flavors. It does not disappoint here.
The Prince’s Smile bit like the a cross between the Dolly O’Dare and the Between the Sheets cocktails. As fond as I am of Apple Brandy, this might even be an improvement over either one of those two classics.
To counter the sweetness of the apricot liqueur, you might want to be a tad generous with that “dash” of lemon juice.
Note the swank new Japanese Yarai mixing glass, which I ordered from Cocktail Kingdom. Still trying to exactly get a handle on this puppy. It seems to have an incredible amount of thermal density, which resulted in some drinks being more dilute and less cold than I wanted. At this point, I really recommend pre-chilling this Mixing glasses, or it is going to suck a lot of cold out of your cocktail.
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.
Princess Cocktail.
3/4 Apricot Brandy. (1/2 oz Rothman and Winter Orchard Apricot)
(1 oz Osocalis Brandy)
1/4 Sweet Cream. (lightly whip and float on top)
Use liqueur glass and pour Cream carefully so that it does not mix.
Just having dreadful luck with pictures this night. Not sure what happened. Barely serviceable picture of both the last and this cocktail.
Uh right.
So, Princess or not, there was no way I was making this as written. 1 1/2 oz Apricot Brandy with a cream float? Oh bleah! As much as I like the Rothman and Winter Orchard Apricot, this needed some taming.
A little real actual brandy was just the thing.
Not normally a big cream fan, but found this quite enjoyable. Probably a little nutmeg grated on top would have further embellished the pleasure.
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.
Pooh-Bah Cocktail.
1/3 Bacardi Rum. (3/4 oz Ron Mathusalem Platino)
1 Dash Apricot Brandy. (1 dash Rothman and Winter Apricot Liqueur)
1/3 Swedish Punch. (3/4 oz Underhill-Punsch)
1/3 Dry Gin. (3/4 oz North Shore Distiller’s No. 6)
Shake well and strain into cocktail glass. (Add a Luxardo Chery.)
We always get a couple orders for these during Savoy Night at Alembic Bar. I guess because of the funny name and the fact that it contains Swedish Punch. And, frankly you could do worse.
Still, it it is awfully sweet, so you could definitely do better, and you could definitely to a lot to improve it by making it with a more interesting rum than the Mathusalem Platino.
Personally, I’d be awfully tempted to grab the Appleton V/X or a mild Agricole like Barbancourt.
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.
Paradise Cocktail.
1 Dash Lemon Juice.
1/4 Orange Juice. (1/2 oz fresh squeezed Orange Juice)
1/2 Gin. (1 oz North Shore Distiller’s No. 6)
1/4 Apricot Brandy. (1/2 oz Rothman and Winter Orchard Apricot)
Shake well and strain into cocktail glass.
Sadly, nothing particularly amazing or fantastic going on here in the Paradise, but what do they say? “Heaven is a place where nothing ever happens.” This version of paradise is a refreshing and enjoyable cocktail and not much more. Strikes me as kind of non-threatening and brunchy.
Crap, I should be keeping a list of these Screwdriver, Mimosa, and Bloody Mary replacements, so I can order them the next time I have brunch at a cocktail bar. Hear that Clover Club? I’m looking at you!
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.
The Mule’s Hind Leg
1/5 Gin. (1/2 oz North Shore Distiller’s No. 11)
1/5 Benedictine. (scant 1/2 oz Benedictine)
1/5 Applejack. (1/2 oz Clear Creek 2 year Apple Brandy)
1/5 Maple Syrup. (scant 1/2 oz Maple Syrup)
1/5 Apricot Brandy. (1/2 oz Zwack Barack Palinka)
Shake well and strain into cocktail glass.
Another lovely prohibition era libation from the oeuvre of Judge Jr.
The only possible way I could see drinking this was to use apricot eau-de-vie instead of apricot liqueur. Even then, this is pretty much a waste of perfectly good alcohol.
Reduce the Benedictine and the Maple Syrup to a bar spoon or so. Add some bitters.
There might be a drink worth salvaging here.
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.
Moulin Rouge Cocktail
3 Dashes Grenadine. (1 barspoon homemade grenadine)
1/2 Apricot Brandy. (1 oz Rothman & Winter Orchard Apricot)
1/4 Orange Gin. (1/2 oz Orange Juice. Wait a sec! Oh, goddamn it!)
1/4 Lemon Juice. (1/2 oz Lemon Juice)
Shake well and strain into cocktail glass.
Here I was getting all in a bother about how weird the next cocktail looks, and I totally screwed the pooch on this one.
Orange Gin, not Orange Juice.
I was wondering why this cocktail had no booze!
In any case, as made, this isn’t awful. In fact it’s kind of tasty, in a kiddie cocktail kind of way. Heck, double the size or maybe serve it over rocks, and it would be a pretty awesome breakfast drink.
Sigh, I guess this will be a “do over” later tonight.
…a bit later…
Moulin Rouge Cocktail
3 Dashes Grenadine. (1 barspoon homemade grenadine)
1/2 Apricot Brandy. (1 oz Rothman & Winter Orchard Apricot)
1/4 Orange Gin. (1/2 oz Orange Gin*)
1/4 Lemon Juice. (1/2 oz Lemon Juice)
Shake well and strain into cocktail glass.
This is pretty good. I think I preferred it to the orange juice version. It’s a bit drier.
It’s sweet but not as super sweet as you expect with that much liqueur. That may be because both the R&W Apricot and my grenadine are not as sweet as some versions of same.
I find my ideal for sours is somewhere around the very difficult to write in fractions 1/2 oz Lemon, 3/4 oz liqueur.
*1/3 bottle of No. 209 Gin infused for a couple hours with 1 tbsp crushed Juniper Berries, 1 Whole Clove, 2 crushed Green Cardamom Pods, and the microplaned peel of 1 orange.
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.
