Savoy Hotel Special Cocktail (No. 2)
2 Dashes Dubonnet. (.5ml Dubonnet Rouge)
1/3 French Vermouth. (3/4 oz Dolin Dry Vermouth)
2/3 Plymouth Gin. (1 1/2 oz Plymouth Gin)
Shake well and strain into cocktail glass. Squeeze orange peel on top.
This is a perfectly fine Martini, and all, but I would probably only really rate it as an “OK” cocktail on technical merit. Mostly, because it is so close to being a Martini.
The use of only 2 dashes of Dubonnet Rouge is really one of those puzzling things. Even being generous, as I am here, it really doesn’t even do much to pink up the cocktail, let alone add flavor. To be honest, I’m not even sure I could tell this cocktail in a blind taste test from one made with just French Vermouth and Plymouth Gin.
Anyway, while it is only an “OK” cocktail, well made, there are far worse things than Plymouth Gin, French Vermouth, a dash of Dubonnet, and an orange twist.
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.
Richmond Cocktail.
1/3 Kina Lillet. (3/4 oz Lillet Blanc, Dash Angostura, Dash Clear Creek Kirsch, Dash Simple Syrup)
2/3 Plymouth Gin. (1 1/2 oz Plymouth Gin)
Shake well and strain into cocktail glass. Squeeze lemon peel on top.
Unfortunately, still without Cocchi Americano or anything similar. And the latest rumors I’ve heard put Haus Alpenz release of Cocchi Americano at sometime early next year.
Well, until then, we’ll continue along with our substitutions.
I didn’t have the Luxardo Maraschino handy, so instead grabbed the Kirsch this time. Hm. Ended up OK, but probably not something I would revisit.
In a lot of ways, I think probably dry vermouth, angostura, orange peel, and maraschino is the best choice, instead of involving Lillet Blanc at all.
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.
Racquet Club Cocktail.
1 Dash Orange Bitters. (Angostura Orange Bitters)
1/3 French Vermouth. (3/4 oz Dolin French Vermouth)
2/3 Plymouth Gin. (1 1/2 oz Plymouth Gin)
Shake well and strain into cocktail glass.
While I don’t enjoy the Angostura Orange Bitters in fruity cocktails, I do really enjoy them in Martinis.
As to what differentiates the “Racquet Club” from a Plymouth Martini (Dry) or any number of other 2-1 Gin to Dry Vermouth Cocktails in the book, I cannot help you.
On the other hand, there is never anything wrong with a nice Racquet Club Cocktail! Though, you might want to wait until after your match. I’ve heard those balls can smart.
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.
Polo Cocktail (No. 2).
1/6 Grape Fruit Juice. (1/2 of 3/4 oz Grapefruit Juice)
1/6 Orange Juice. (1/2 of 3/4 oz Orange Juice)
2/3 Plymouth Gin. (1 1/2 oz Plymouth Gin)
Shake well and strain into cocktail glass.
The Polo No. 2, on the other hand, I think you can keep. A big glass of citrus and Gin, I’m not that much of a fan.
I might go for it, but only if you served it in tall glass over rocks with a spritz of soda. But I think that’s about the only way I can see myself trying this one again.
In any case, this seems a bit dangerously potent to accompany horse croquet. At your own risk!
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.
Peto Cocktail
The Juice of 1/4 Orange. (About a half an ounce of Fresh Squeezed)
1/4 French Vermouth. (1/2 oz Dolin Dry Vermouth)
1/4 Italian Vermouth. (1/2 oz Martini & Rossi Rosso Vermouth)
1/2 Plymouth gin. (1 oz Plymouth Gin)
2 Dashes Maraschino. (2/3 barspoon Luxardo Maraschino)
Shake (I stirred) well and strain into cocktail glass.
Another Bronx-ish cocktail and another Brunch possibility. Nicely refreshing with the touch of exoticism from the Maraschino. Nothing fantastic, but enjoyable.
I would guess the name of the cocktail refers to someone’s name. Painter John Frederick Peto, perhaps?
The subject matter of Peto’s paintings consisted of the most ordinary of things: pistols, horseshoes, bits of paper, keys, books, and the like. He frequently painted old time “letter racks,” which were a kind of board that used ribbons tacked into a square that held notes, letters, pencils, and photographs.
Hard to say if he enjoyed the odd drink.
We’ve also got railway and harbor developer Sir Samuel Morton Peto, an acquaintance of Charles Dickens.
Peto is also another name for the fish more commonly called “Wahoo“.
a large, swift mackerel, Acanthocybium solanderi, widespread in warm seas, of a steel blue to greenish blue above and silver below, often leaping from the water and occasionally schooling in great numbers: valued as a food and game fish.
Take your pick.
Should you order the Peto cocktail at the next Savoy Night at Alembic Bar, July 26th?
I would give this a, “Maybe.” It is refreshing and interesting. You could definitely do a lot worse.
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.
Pall Mall Cocktail.
1 Dash Orange Bitters. (Angostura Orange Bitters)
1 Teaspoonful White Crème de Menthe. (Brizard White Creme de Menthe)
1/3 Italian Vermouth. (3/4 oz Martini & Rossi Sweet Vermouth)
1/3 French Vermouth. (3/4 oz Noilly Prat Original Dry Vermouth)
1/3 Plymouth Gin. (3/4 oz Plymouth Gin)
Shake well and strain into cocktail glass.
Maybe I’m on crack, but I really enjoyed this cocktail. It was refreshing without being overwhelmingly sweet or over the top minty.
I suppose it is a sort of Martinez variation.
Not sure if the name is supposed to evoke Pall Mall cigarettes or what. But I have been known to be attracted to tobacco-ish or tobacco complementing flavors in alcoholic beverages.
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.
One Exciting Night Cocktail.
1 Dash Orange Juice. (1 Dash Blood Orange Juice)
1/3 French Vermouth. (3/4 oz Noilly Original Dry Vermouth)
1/3 Italian Vermouth. (3/4 oz Punt e Mes)
1/3 Plymouth Gin. (3/4 oz Plymouth Gin)
Shake (I stirred) well and strain into Port Wine glass. Squeeze lemon peel on top. Frost edge of glass with castor sugar.
As always, your life will be much easier if you frost the edge of the glass before straining the cocktail into it.
However, faced with mandatory glass frosting in a not very tart cocktail, I opted for the more bitter flavors of Punt e Mes in this Bronx-like Cocktail. This at least provided some interesting contrasts between the bitter and sweet elements of the construction. Fairly enjoyable, but I would leave out the caster sugar, if making it for myself, even if it cut down on the excitement for the evening.
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.
Olivette Cocktail
2 Dashes Syrup. (Scant barspoon Rich Simple Syrup)
2 Dashes Orange Bitters. (Angostura Orange Bitters)
3 Dashes Absinthe. (Verte de Fougerolles)
2/3 Glass Plymouth Gin. (1 1/2 oz Plymouth Gin)
Shake (I stirred) well and strain into cocktail glass with olive and squeeze lemon peel on top.
More or less just an Improved or Fancy Plymouth Gin Cocktail, this is some pretty serious business. Lesser men need not apply.
If you have an appreciation for slightly adulterated straight spirits, on the other hand, this is not bad at all. Do give it a nice long stir, however, make it small, and drink it while it is very cold.
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.
Charlie Lindbergh Cocktail
2 Dashes Orange Juice. (2/3 tsp Orange Juice)
2 Dashes Pricota. (2/3 tsp Rothman & Winter Orchard Apricot liqueur)
1/2 Kina Lillet. (1 oz Cocchi Americano)
1/2 Plymouth Gin. (1 oz Plymouth Gin)
Shake (stir?) well and serve in cocktail glass. Squeeze lemon peel on top.
I can only assume this is named after Charles Lindbergh, the aviator who flew the first successful non-stop flight between New York and Paris in May of 1927.
The cocktail itself seemed a bit, uh, “girly”. Nice enough, and all, but more of the sort of drink you’d buy for that cute girl you are trying to impress, than the sort of thing you’d have as a brace up after crossing the Atlantic.
If you want to play along and don’t have Cocchi Americano, I’d again suggest 1 oz dry vermouth, dash angosutura, dash maraschino liqueur, and an orange twist squeezed into the tin. It’s pretty close and might even be better in this particular case.
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.
