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.