Clayton’s Special Cocktail
1/2 Bacardi Rum (2 oz Flor de Cana Extra Dry Rum)
1/4 Kola Tonic (1/2 oz Rose’s Kola Tonic)
1/4 Sirop-de-Citron (1/2 oz Monin Lemon Syrup)
Shake well and strain into cocktail glass.
Note: I did slightly increase the ratio of booze to syrup in the recipe.
My big regret is I bought Lemon Syrup instead of making it myself.
The Monin is OK. At least it doesn’t have corn syrup. However, I didn’t realize until I looked at the bottle when I got home, that it does have preservatives, natural flavors, and FD&C Yellow #5.
I know this cocktail would have been at least 200% better with home made lemon syrup. Well, the next time sirop-de-Citron comes up, it’s going to be home made.
The Kola tonic seems to be a fairly subtle flavor to me. I kind of get it as an aftertaste. Nothing really strong. It seems like a dash or two of Fee’s Aromatic Bitters or Lemon Bitters would really punch this cocktail up.
Anyway, quite tasty. Could be a little more tart for my tastes, I suppose.
As an aside, I was sort of wondering who the Clayton in Clayton’s Special Cocktail was.
After a bit of googling, I discovered the following:
According to the wikipedia, Clayton’s was “originally blended and bottled by the Clayton Brothers for the Pure Water Company, Battersea, London, in the 1880s”…and is the brand name of a non-alcoholic, non-carbonated beverage coloured and packaged to resemble bottled whisky. It was the subject of a major marketing campaign in Australia and New Zealand in the 1970’s & 1980s, promoting it as “the drink you have when you’re not having a drink” at a time when alcohol was being targeted as a major factor in the road toll.
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.