Bass Wyatt Cocktail
Beat up 4 (1 XL) Eggs, and add
4 Glasses of Dry Gin (4 oz Tanqueray Gin)
2/3 Glass of Cherry Brandy (2/3 oz Massenez Creme de Griotte)
1/2 Glass Lemon Juice (1/2 oz Lemon Juice)
4 Dashes Orange Bitters (2 Dashes Regan’s Orange Bitters)
1/2 Tablespoon of Powdered Sugar (1/2 teaspoon Caster sugar)
1 Tablespoon of Vanilla Flavouring (Dash Vanilla Extract)
Shake well and strain into medium-size glass. Grate nutmeg on top. Frost glass with castor sugar.
As usual with these “party” cocktails, I’m going with the 2 oz per “glass” theory and then cutting the recipe in half. The drink is actually pretty nice. Sort of an enriched version of a Singapore Gin Sling. I did skip frosting the rim of the glass. I wasn’t able to uncover any information about who or what “Bass Wyatt” might have been, but if you’re looking for a change-up from your usual weekend brunch Ramos Gin Fizz, this might be a good place to start.
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.