Choker Cocktail

Choker Cocktail

Choker Cocktail* (6 People)

4 Glasses Whisky (1 1/2 oz Binny’s Select Buffalo Trace Bourbon)
2 Glasses Absinthe (3/4 oz Lucid Absinthe)
1 Dash Absinthe Bitters (Angostura Bitters)

This Cocktail is to be very thoroughly shaken and no sweetening in any form should be added.

*Drink this and you can drink anything: new-laid eggs put into it immediately become hard-boiled.

With such a menacing quote, I think I would have trouble finding 6 people willing to share this one with me!

Never did resolve the “Absinthe Bitters” issue. No one I talked to was aware of any commercial bitters which might have been referred to as “Absinthe Bitters”. There have been a number of bitter wormwood based elixirs made through history. Purl(e), Malört, etc. It is possible that the recipe is meant to be made with those or possibly something like “Gin and Wormwood“. Would certainly get it closer to being a real “Choker” of a cocktail.

As in the Bunny Hug, I went with the Binny’s Select Buffalo Trace for this Cocktail, as it seems to have the Cojones to stand up to the Absinthe.

It’s not a cocktail I’ll be making again any time soon; but I think I did prefer the whiskey, bitters and absinthe of the Choker to the whiskey, gin, and absinthe of the Bunny Hug.

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 “Choker Cocktail

  1. Erik, absinthe bitters you say. I have a lovely product I found while I was in hamburg on holiday called Absinthe Bitters… Its unlike absinthe, more bite and less ansie tasting and powerfull too. Its called “L’extreme d Absinthe Bitter aux plantes d’absinthe” thats the full lable and is produced in france by. Distilleries & Domaines De Provence. Its ABV is 70% and comes in 100ml bottles and seems to be produced for the German market. I tried to look it all up on the net when I first bought my bottle. The french website only contains there main products. I hope this helps
    Hayds

  2. Thanks Hayds! I’ve heard of that product, but not tried it. I don’t think it has a historical precedent, however. I think the L’Extreme was more of an essence developed during the time when wormwood wasn’t allowed in Absinthe-like beverages. The idea being you could add a drop or two to your Absinthe-a-like or Pastis and have instant real Absinthe.

    As the words Absinthe and Wormwood are often used interchangeably, my money is on “Gin and Wormwood” being the “Absinthe Bitters” in this cocktail.

    As a matter of fact, Eddie Clark, who succeeded Harry Craddock as head barman at the American Bar at the Savoy includes a recipe for the very thing in his book, “Shaking in the Sixties.”

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