Damn-The-Weather Cocktail

Damn The Weather Cocktail
Damn-The-Weather Cocktail

3 Dashes Curacao. (Brizard Orange Curacao)
1/4 Orange Juice. (3/4 oz fresh Orange Juice)
1/4 Italian Vermouth. (3/4 oz Cinzano Rosso Vermouth)
1/2 Dry Gin. (1 1/2 oz Tanqueray Gin)
(Dash Regan’s Orange Bitters.)

Shake well and strain into cocktail glass.

If there is any single type of Savoy Cocktail Book cocktail that I’m getting a bit bored with, it’s probably these Bronx type things. They’re perfectly fine and all, they just never really seem exceptional.

For example, I know I would prefer the Damn-The-Weather without the orange juice.

Heck, then it’s a Martinez! Yum!

Are these type cocktails supposed to be Breakfast/Brunch picker-upper type things?

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 “Damn-The-Weather Cocktail

  1. I have always sort of wondered how different the fruit was when these vintage recipes were recorded. It seems to me that if the orange were fairly tart, this drink would sing.

  2. Yeah, I agree it’s interesting to wonder about. The modern, year around availability of citrus is kind of nice, but the fact is, a lot of the year, some of the more seasonal citrus is pretty crap. On the other hand, there’s no question, we are incredibly lucky here in the Bay Area to have the fruits available that we have. Especially compared to the rest of the country.

    Generally, I try to use smaller valencia oranges. My favorite part of the orange season is around May or June, when those oranges are at their tartest. To me, this is then they make the best cocktails. I made a Bronx-like cocktail in May or June of this year and it reminded me just how good these sorts of cocktails can be.

  3. “a lot of the year, some of the more seasonal citrus is pretty crap.”

    For example, the lemons I’m seeing lately in the Seattle area are just useless. Rinds more than 1/4 inch thick! I’m getting more juice out of smaller limes. Luckily, I’ve been more in the mood for cocktails with lime than with lemon.

    In summary, I agree, the assumption we can have any fruit any time we want it totally destroying the quality. Boy, do I miss the citrus trees I had in Orlando. Of course, that’s the only thing I miss about Orlando…

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