Bich’s Special Cocktail

Bich’s Special Cocktail

1 Dash Angostura Bitters.
1/3 Kina Lillet. (3/4 oz Lillet Blanc)
2/3 Dry Gin. (1 1/2 oz Beefeater’s Gin)

Shake (Stir, please) well and strain into cocktail glass. Squeeze orange peel on top.

This one was nice. Using Beefeater’s, it really showcases the flavor of Lillet more than any other cocktail I’ve tried. It is a surprisingly complex cocktail for such simple ingredients.

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.

3 thoughts on “Bich’s Special Cocktail

  1. You might want to revisit this drink with something a little closer to Kina Lillet. I hear that Cocchi Apertivo Americano is closer in style than Lillet Blanc. I can say for sure that the Vesper makes a lot more sense when shaken with Cocchi than with modern Lillet.

  2. I made some of these cocktails a while ago and I’m sort of torn between documenting how I made them at the time and re-doing them. Not to mention, I think I’ve gotten a lot better at taking cocktail photos then I was back then.

    Then there’s also the fact that Cocchi Americano is kind of hard to come by for most people.

    I totally agree, though, that any cocktail calling for Kina Lillet and made according to the proportions called for pre-1986 recipes is going to be about 100% better with Cocchi Americano than modern Lillet Blanc. However, modern cocktails made with the reformulated Lillet Blanc in mind can be downright awful with the Cocchi (Pegu Club’s White Negroni comes to mind.)

  3. Just made this with Plymouth gin, and it really is a nice tipple. I may have been a bit heavy handed with the bitters, but very drinkable.

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