Slightly warm 2 Glasses of Gin (2 oz Beefeaters Gin).Â Add a teaspoonful of powdered sugar (1/2 tsp. Caster Sugar). Soak in this six peeled almonds (4 halved and lightly roasted almonds) and if possible a crushed peach kernel (crushed plum kernel), and allow to cool. When the mixture is cold add a dessertspoonful of Kirsch (1 tablespoon Trimbach Kirsch), one of Peach Brandy (1 tablespoon Massenez creme de peche), a glass of French Vermouth (1 oz Noilly Pratt) and 2 glasses of any sweet White Wine (2 oz Bonny Doon Riesling).Â Shake thoroughly with plenty of ice.
Patrick Gavin Duffy gives this the lascivious sounding alternate name, “A Young Girl’s Fancy,” in his “Mixer’s Manual”. For all the work, my wife and I both thought this an odd tasting cocktail. Nutty, peachy and slightly but not overly sweet. Not bad, just kind of odd.
I also had some pyro fun, lighting the gin and pouring a long burning stream over the almonds. Mrs. Underhill did not approve. Something about burning down the house.
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.