Carrol Cocktail

Carrol Cocktail

Carrol Cocktail

2/3 Brandy (2 oz Pierre Ferrand Ambre Cognac)
1/2 Italian Vermouth (1 oz Carpano Antica)

Stir well and strain into cocktail glass. Add a pickled walnut or onion.

Enjoyed this more than I thought I would.

It’s not quite as enjoyable as the “Brandy Special” or “Brandy Vermouth” cocktail. Still more enjoyable than you would think, with a two ingredient cocktail.

Oddly, I actually had some pickled walnuts in the refrigerator. I cut it in half, since it was a bit big, and frankly, expensive. Tasty. Kind of blows the cocktail out of the water, though.

Reminds me a bit of The Bottle Gang’s Antipasto Martini.

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 “Carrol Cocktail

  1. Indeed!

    You can often find them in stores that cater to UK expats.

    By way of explanation, they are made from green walnuts, and making them is kind of a production. It takes about 3 weeks. First you have to brine them in salt water for a couple weeks, to temper the bitterness, changing the brining solution a couple times. Then you air dry them in the sun. Finally, you actually pickle them in seasoned pickling brine.

  2. Not only are there pickled walnuts, there are preserved walnuts in a sugar solution. They’re sweet and syrupy. We sell them at the cheese shop where I work – they’re outstanding with blue cheeses, particularly Stilton or the strong Spanish blues like Cabrales or Valdeon.

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