1/4 Hercules. (3/4 oz Cocchi Barolo Chinato)
1/4 Cointreau. (3/4 oz Cointreau)
1/2 Dry Gin. (1 1/2 oz Bombay Gin)
Shake (stir – eje) well and strain into cocktail glass.
The ingredient Hercules continues to confound.
Cocktaildb’s ingredient database (and the Jones’ Bar Guide) suggest it is an Absinthe substitute. However, making these cocktails with any modern Absinthe substitutes, they turn out to be rather horribly balanced. They are usually OK, if I reduce the Absinthe substitute to a dash.
Sometimes when I visit the Cocktaildb home page (and I do quite often) one of the random pictures that shows up is what appears to be a label or advertisement in dutch for something that appears to be called “Hercules”.
I don’t know Dutch; but, the words like “Versterkende Bloedwijn” and “Kina Wijn” on the advertisement suggest it is for some sort of red wine based Quinquina.
Knowing that 3/4 oz Pastis, 3/4 oz Cointreau, and 1 1/2 oz Gin is going to be pretty undrinkable, I decided to experiment with a couple of the red wine Quinquinas I had around. The first try, with Byrrh Assemblage, was pretty lackluster.
Even though I suspect it is fairly unrelated to the intended Savoy “Cota Cocktail”, the formula above, with the Barolo Chinato, was actually quite delicious. Similar to a slightly sweeter and orangier Negroni. Maybe call it the “Coda Cocktail”?
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.