1/3 French Vermouth (1 oz Noilly Prat)
1/3 Canadian Club Whisky (1 oz 40 Creek Barrel Select)
1/3 Byrrh (1 oz Byrrh 1875 Rare Assemblage)
Shake (stir, please) well and strain into cocktail glass
Holy crap, is this good!
It tastes like a high proof, delicious burgundy* wine.
I’ve read descriptions of Byrrh that said it tastes a like Italian Vermouth. It doesn’t, really. It tastes more like a light and not very sweet port.
Of all the cocktails I’ve made so far from the Savoy, this one seems the most dangerous. It doesn’t taste strong at all, it seems like you’re drinking a slightly sweet glass of wine.
*By Burgundy here, I mean a fine wine from the French wine producing region of Burgundy, not the stuff that comes in jugs.
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.