Babbie’s Special Cocktail
1 Dash Gin. (1/2 teaspoon Beefeater’s Gin)
1/3 Sweet Cream. (3/4 oz Cream)
2/3 Apricot Brandy. (1 1/2 oz Vedrenne Liqueur de Abricot)
Shake well and strain into cocktail glass.
I really hope Babbie was special for some other reason than her taste in cocktails. Beautiful? Rich?
I found the drink much improved with a dash of peach bitters and a garnish of freshly ground nutmeg. Still, not something I would ever make again.
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.
Another easy, old favorite. You can make it with any root vegetables you like.
You’ll need a couple sweet potatoes, a couple parsnips, tofu, an onion, 3 tomatoes, a few cloves of garlic, an inch piece of fresh ginger root and curry powder.
I usually make my own curry powder by toasting 1 teaspoon of whole fennel seed, cumin seed, fenugreek, coriander, mustard seed, cardamom, and 3 cloves over low heat in a dry pan on top of the stove. Once the mustard seeds start to pop, and the whole is quite aromatic, remove from heat, cool, and grind in a coffee grinder or spice mill. Add a teaspoon of ground cinnamon, cayenne, and tumeric.
Cut up your veggies and tofu. Mince the garlic and ginger.
Heat a large pan very hot, add a bunch of oil of your choice, and add the garlic and ginger. Once those start to smell nice, add the onions and continue cooking until soft. Stir in the tomatoes and cook until they more or less disappear. Add the root vegetables and half the curry powder. Add a bit of water or stock to loosen, cover and cook until the vegetables are close to done. Add the tofu and a bit more liquid, if necessary.
Serve with rice. A nice addition is some yoghurt thinned out with lemon juice and chopped fresh cilantro on top.