1/3 French Vermouth. (3/4 oz Noilly Prat)
1/3 Dry Gin. (3/4 oz Bombay Dry Gin)
1/3 Apricot Brandy. (3/4 oz Rothman & Winter Orchard Apricot)
4 Dashes Lemon Juice. (Juice 1/8 Lemon)
Shake (Stir?) well and strain into cocktail glass.
I also tried this with Zwack Barack Palinka in place of the apricot liqueur. While that combination is, uh, interesting, and sort of like a vaguely apricot flavored Casino Cocktail, I really understood why some friends have said said, “as it started to warm it became somewhat harsh,” about the Culross Cocktail when made with Zwack’s Apricot Eau-de-Vie. I think any cocktail with more than a little Zwack Barack Palinka, and you’re going to want it plenty cold.
Anyway, I stirred this, and double strained to get any stray lemon pulp out. I thought it was a quite attractive. A shimmery translucent peach in color.
According to Bartleby.com, quoting “The Columbia Guide to Standard American English”, “Darb is an Americanism probably nearly obsolete today, a slang word from the 1920s meaning ‘something or someone very handsome, valuable, attractive, or otherwise excellent.'”
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.