1 Dash Lemon Juice
1 Dash Angostura Bitters
1/3 French Vermouth (1 oz Noilly Prat Dry)
1/3 Canadian Club Whisky (1 oz Forty Creek Barrel Select)
1/3 Swedish Punch (1 oz homemade Sri Langkan Arrack Punch)
Shake (stir – eje) well and strain into cocktail glass. (Squeeze lemon peel over glass.)
Tasty; but, the Canadian Whisky didn’t seem to stand much of a chance. It’s all about the punch and the lemon.
Apparently, a version of a cocktail with this name is still made. I’m told, though, it is usually made with Gin, Bitters, Dry Vermouth, and Maraschino Liqueur. Beyond the name, it doesn’t seem to have much to do with the version here.
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.