Well, that’s pretty much it for New York.
Another breakfast at Kitchenette, a little loitering, and a cab ride back to the airport.
We hardly made a dent in the long list of places we had wanted to get to or, especially, people to visit.
Thanks to anyone who helped Mrs. Underhill and I out with advice, bought us a drink, or was just nice.
Next time I hope we get to stay for a bit longer, but hopefully we’ll see some of you out here in San Francisco or New Orleans this July for Tales of the Cocktail. We’ll be pleased, and honored, to repay the many kindnesses we received on this trip.
“But then again, too few to mention…”
1/4 French Vermouth. (3/4 oz Noilly Prat Dry Vermouth)
3 Dashes Absinthe. (1/2 tsp Verte de Fougerolles Absinthe)
3/4 Dry Gin. (1 1/2 oz Mild Dry Gin, Beefeater’s and Aviation are current faves in this cocktail)
3 Dashes Crème de Violette. (1/2 tsp Rothman and Winter Creme de Violette)
Shake (stir, please) well and strain into cocktail glass. (Squeeze lemon peel on top.)
This was the first cocktail that convinced me there might be some merit to this whole Savoy project. A combination I never would have thought of in a million years, resulting in a pleasing and amazingly sophisticated cocktail.
There’s just something about how the violette and absinthe interact, where it seems like it is slightly different with every sip. Intriguing and tantalizing at the same time. One of my absolute favorites in the Savoy Cocktail Book.
As a note, I slightly up the Vermouth to Gin ratio. It really should be something like a generous 1 1/2 oz Gin and generous 1/2 oz Vermouth. However, I think the extra vermouth really helps to tame the flavors of the Violette and Absinthe. As frequently is the case, the Savoy neglects to mention the garnish. I do not recommend that you do.
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.