Brandy Special Cocktail
3 or 4 Dashes Gomme Syrup (1 cube demerara sugar)
2 or 3 Dashes Bitters (Angostura)
1 Wineglass Brandy (2 oz Korbel VSOP Brandy)
1 or 2 Dashes Curacao (1 barspoon Brizard Orange Curacao)
(Soak sugar cube in bitters and crush with muddler in bottom of old fashioned glass. Add Curacao, and stir. Add brandy, stir.) Squeeze lemon peel and drop in; fill one-third full of (cracked) ice, and stir with a spoon.
Growing up in Wisconsin, the land of the Brandy Old-Fashioned, the Curacao here is a bit twee, not to mention the use of Korbel VSOP. Doesn’t hurt, though, and gives a bit of leeway to us city folk.
Anyway, if you, (or a bartender you know,) can master this simple formula, you may not find much cause to sample other cocktails.
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.