Moonlight Cocktail
(6 People)
1 1/2 Glasses Grape-fruit Juice. (3/4 oz fresh Grapefruit Juice)
2 Glasses Gin. (1 oz Broker’s Gin)
1/2 Glass Kirsch. (1/4 oz Clear Creek Kirsch)
2 Glasses White Wine. (1 oz Les Domains Tatins, 2007, Quincy/Domaine du Tremblay)
Add ice and shake thoroughly. Serve by placing in each glass a thin shaving of lemon peel.
A very dry cocktail.
I mentioned the ingredients to this cocktail to some drinky friends and they said, “That’s a Boudreauing Wine-tini!” Ahem. Well, as we all know by now, there truly is very little new under the sun, whether it is the use of fresh herbs and spices in cocktails or wine.
It is actually a pleasant cocktail, more along the lines of a punch, almost, than what I usually think of as the typical cocktail flavor palette. And, yes, it is a very dry 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.
Mint Cocktail
(6 People)
Soak a few sprigs of fresh mint for two hours in a glass and a half of White Wine (3/4 oz Les Domains Tatins, 2007, Quincy/Domaine du Tremblay). Add half a glass of Crème de Menthe (1/4 oz Brizard Creme de Menthe), 2 Glasses of Gin (1 oz Broker’s Gin) and 1 1/2 glasses of White Wine (3/4 oz Les Domains Tatins, 2007, Quincy/Domaine du Tremblay). Ice and shake (or stir if you prefer) thoroughly. Serve with a sprig of mint tastefully arranged in each glass.
Not sure how tastefully arranged that mint sprig is, but what can you do?
We skipped this one at NOPA, as we hadn’t planned ahead with the mint soaking.
Not exactly sure why I picked this wine, but it does really work in this cocktail. And plus, afterwards, you’re left with most of a delicious (and reasonable) bottle of Loire white. I don’t know about you, but I certainly won’t complain about that.
Initially my tastes sort of rebelled at this cocktail. Tastes like wine… Something…Not…Right… But after a while I settled in to the light minty taste. After I finished the cocktail, I poured some plain wine in my glass, figuring it would be more enjoyable. Nice, sure. And if I had a dozen oysters around, maybe sublime. But I missed the flavor of the 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.
Cupid Cocktail
1 Glass Sherry. (2 oz Lustau Don Nuno Dry Oloroso)
1 Fresh Egg.
Teaspoonful Powdered Sugar. (1 tsp. caster sugar)
A little Cayenne Pepper.
Shake well and strain into medium size glass.
Sherry Flip, essentially. The cayenne pepper give it an interesting little kick.
Not overly complex or anything; but enjoyable all the same.
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.
Chrysanthemum Cocktail
3 Dashes Absinthe (1 tsp. Lucid Absinthe)
1/3 Benedictine (1 oz Benedictine)
2/3 French Vermouth (2 oz Noilly Prat Dry)
Shake (stir, please) well and strain into cocktail glass. Squeeze orange peel on top.
Well-known and very popular in the American Bar of the S.S. “Europa.”
The Chrysanthemum cocktail really surprised me. I expected it to be far too sweet and/or vermouth-ey.
It really isn’t.
The sweetness is about on level with that of a not too sweet gewurtztraminer or glass of apple juice.
Deliciously complex, yet every ingredient is there to be savored.
It’s true I am a sucker for pretty much any cocktail with Bendictine; but this is one of my new favorites. Definitely something I will make again.
By, the way, the S.S. Europa had its own interesting history:
Launched on March 19, 1930, she served peace time passengers for Germany, participated in war time activities for the Third Reich, was confiscated by the US in 1945, took part in troop movement for the US soldiers, then back to passengers for France after WWII as the S.S. Liberté. Finally the scrap yards of Italy in 1962.
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.
Cherry Mixture Cocktail
1 Dash Angostura Bitters (Very Healthy Dash)
1 Dash Maraschino (Luxardo Maraschino Cocktail)
1/2 French Vermouth (2 oz Noilly Prat Dry)
1/2 Italian Vermouth (2 oz Carpano Antica)
Shake well and strain into cocktail glass (Build over cracked ice in a double old fashioned glass, stir briefly to chill). Serve with cherry (3 Amarena Toschi Cherries).
A bit of a radical departure from the method.
I just find I enjoy these vermouth type “cocktails” more over ice than up, so there you go.
Quite enjoyed this formulation. A bit on the sweet side. A slightly less bitter Americano ? Maybe most appropriate as a digestiv?
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.
Brazil Cocktail
1 Dash Angostura Bitters
1 Dash Absinthe (1/4 barspoon Verte de Fougerolles Absinthe)
1/2 French Vermouth (2 oz Noilly Prat)
1/2 Sherry (2 oz Lustau Solera Reserva Dry Oloroso Sherry “Don Nuño”)
Stir well and strain into cocktail glass. Squeeze lemon peel on top.
The Absinthe and Lemon add a nice flavor to the Sherry and Vermouth. The flavors were actually more interesting as it warmed in the glass than when I first poured it. Still, not something I would likely choose to sample again.
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.
Addington Cocktail
1/2 French Vermouth (1 1/2 oz Boisierre Dry Vermouth)
1/2 Italian Vermouth (1 1/2 oz Noilly Prat Sweet Vermouth)
Shake well with ice and strain into a medium size glass and fill with soda water. Squeeze orange peel on top.
I seem to have skipped the Addington, in my quest to document all the “Savoy Cocktail Book” cocktails I have made. Probably because it is not really a very exciting cocktail.
If you have some of the nicer vermouths, like Carpano Antica or Vya, it would pay off to use them here. Otherwise, this is a fine low alcohol cocktail for a hot day and not much more.
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.
