Royal Clover Club Cocktail.
The Juice of 1/2 Lemon.
1 Tablespoonful Grenadine. (Generous Tablespoon homemade Grenadine)
The Yolk of 1 Egg.
1 Glass Gin. (2 oz Beefeater’s Gin)
Shake well and strain into medium size glass.

An enjoyable cocktail. Sadly the last of the Clover Club family, including the Clover Club, Clover Leaf, and Grand Royal Clover Club.

Though, I suppose I could go through and re-do them all with Small Hand Foods Raspberry Gum instead of Grenadine…

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.

Prairie Oyster Cocktail.

2 Dashes Vinegar. (Malt Vinegar)
The Yolk of 1 Egg.
1 Teaspoonful Worcestershire Sauce. (From the UK!)
1 Teaspoonful Tomato Catsup. (Chefs Brand Ketchup)
1 Dash of Pepper on Top.

Do not break the Yolk of Egg.

Similar to the Prairie Hen, but only the yolk this time.

While I will recommend you serve this with a shot back, I don’t really get what the big deal is.

It’s just a raw egg, is that so terrifying?

Man (or Woman) up, fer cripes sake!

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.

Night Cap Cocktail

The Yolk of 1 Egg.
1/3 Anisette. (3/4 oz Gantous and Abou Rad Arak)
1/3 Curacao. (3/4 oz Cointreau)
1/3 Brandy. (3/4 oz Dudognon Cognac)

Shake well and strain into cocktail glass.

I’ve written about “Arak” before in the post “Ar(r)a(c)k Disambiguation“. This is the Anise flavored grape spirit from Lebanon.  Because there are various degrees of sweetness in Anisette and Anise flavored liqueurs and this drink is already 1/3 orange liqueur, I figured it would be fun to pretend it called for a dry style anise liqueur and use Arak instead of Anisette.

The Night Cap is also a fine example of me not being able to follow a recipe even though I try hard to read them and execute. I knew I was running low on Cointreau, so stopped to buy some on the way home.

Then I looked at the recipe. Checked for the Orange Curacao in the kitchen cupboard. Headed down to the basement to find the Arak. Came back upstairs and made the recipe with Cointreau. Why, I do not know.  Sometimes my hands just don’t tell my brain what they are doing.

So, even though I didn’t really quite make the recipe accurately, ooops, this was quite tasty.  Anise and orange are a proven great combination and the brandy brings some sort of other mediation to the party.  Definitely an enjoyable cocktail, so  I can’t see going back and doing it the “right” way.

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.

I continue on my bizarrely Wisconsinite struggle to define my ideal Cognac/Brandy. I’ve discarded some early predilections (Korbel VSOP, E&J, etc.) and tried to move things a bit more cosmopolitan. I can’t say my early flirtations with California Brandies have been entirely successful. Germain-Robin’s alembic brandy seeming a bit tedious after drinking a whole bottle. The French. There’s some sort of French Chortling sound here. Oh, the French. I do like Pierre Ferrand Cognac and Cerbois Armangac. Ah, but the exchange rate. It seems like they go up $5 every month!

So here we are today.

Osocalis have been distilling brandy for about 10 years. They released their first brandy in 2006. I’m just getting around to tasting it now, and it is pretty darn OK. I’m no expert, but I like that there is a bit of the flavor of the wine in the spirit. It’s a bit tart and, well, winey. Definitely on the young and feisty side, which is OK by me.

To get around to Savoy Cocktails…

Ichbien Cocktail

The Yolk of 1 Egg.
1 Port-wine Glass Milk. (2 oz Half and Half)
1/4 Orange Curacao. (1/4 oz Luxardo Triplum)
3/4 Brandy. (1 1/2 oz Osocalis Brandy)

Shake well and strain into medium size glass, with nutmeg on top.

I’m not normally a big milk cocktail fan, but I liked, and finished, this.

I guess if it were Scotch instead of Brandy, it would be “Auld Man’s Milk”. Thanks! Old man eje says, “Lovely and perfect.”

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.