The Cubano Cocktail
1/2 Gin. (1 oz Bombay Gin)
1/2 vermouth. (1 oz Noilly Prat Dry)
4 Drops Kummel. (very little Kaiser Kummel)
4 Drops Charbreux. (very little Green Chartreuse)
2 Drops Pineapple Syrup. (even less pineapple juice)
Shake (stir, please) well and strain into cocktail glass.
Another cocktail mostly verbatim from Judge Jr.’s “Here’s How!”.
The note in “Here’s How!” goes on to say, “Contributed by Owen Hutchinson and it explains why Cuba is a free country.” I’ve really no idea what that means.
This is a very subtle affair. I’ve also no idea if I could even tell it from a “Fifty-Fifty” if it they were both presented to me, other than to say, “this one seems a bit different from the other one.”
Picked some borage blossoms while at the garden today for garnish. Cool, eh? They have a slight cucumber-ish flavor when consumed. Went well with the drink.
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.