Bloodhound Cocktail

Since I mentioned the Bloodhound cocktail in the previous post, figured I should put up that recipe.



Blood-Hound Cocktail

1/4 French Vermouth. (3/4 oz Dry Vermouth)
1/4 Italian Vermouth. (3/4 oz Sweet Vermouth)
1/2 Dry Gin. (1 1/2 oz)
2 or 3 Crushed Strawberries.

Shake well and strain into cocktail glass.

This is a great cocktail when strawberries are in season.

Some suggest raspberries instead of strawberries; but, strawberries and gin are a great combo. Use a milder gin like Beefeater or Bombay, and it’s a good cocktail to win vodka drinkers over to gin.

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.

5 thoughts on “Bloodhound Cocktail

  1. I just got some strawberries to put together Tequila por mi Amante, and there are plenty of leftovers. It’ll be Bloodhounds tonight!

  2. To me it’s interesting, because you can see a similar progression in drink and food.

    Fresh home made ingredients used in the early days used out of necessity, up until prohibition and beyond. A move to manufactured bottled ingredients in the 1970s and 1980s.

    And now a resurgence of interest in using fresh ingredients and reinventing the cocktail for modern times. And there are classic recipes and ingredients yet to be rediscovered!

    Exciting days for mixologists and enthusiasts!

  3. Pingback: Drinks of Summer: The Bloodhound Cocktail « Cocktail Culture

  4. Pingback: Peach Blow Fizz | Savoy Stomp

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