In older cocktail books there are many cocktails for 4-6 people.
I guess these are intended for dinner parties and the like.
In “The Savoy Cocktail Book” these are almost always measured using the “glass” measure. In the parlance of late 19th and early 20th century cocktail bar the “glass” or “wineglass” amounted to approximately 2 ounces.
So, if Mrs. Underhill is interested, I’ll just use the number of “glasses” as ounces, effectively cutting the recipe in half, making 3 small or two medium drinks.
If my wife isn’t interested, I’ll half it again, and turn it into a “large” single serving. But, really, again the drinks back then were not very large.
This one is especially illustrative as the math is easy.
You’ve got 6 glasses or 12 oz of total liquid. That’s a 2 oz cocktail per person before dilution.
After shaking or stirring with ice, it is probably 2 1/2 or 3 oz per person. Not a large drink at all.
2 glasses Kirsch (1 oz Trimbach kirsch)
2 glasses Cointreau (1 oz Cointreau)
2 glasses Chartreuse (1 oz Yellow Chartreuse)
A few drops Maraschino
Shake (Stir please – eje) well and strain into cocktail glass.
I think the size is about right for 2 as an after dinner cocktail. Complex and more palatable than I imagined, given the amount of liqueur. Still, very sweet! I found it much improved with a squeeze of orange peel over the top.
I couldn’t really find a definitive answer in regards to the type of Chartreuse in this cocktail, yellow or green. I found different recipes calling for either one. Another contemporary guide with “The Savoy Cocktail Book,” Patrick Gavin Duffy’s “Official Mixer’s Manual” calls for yellow, so I went with that. Green Chartreuse would be interesting; but, as it is even higher proof than the yellow, it would put this cocktail in the dangerous to consume range.
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.