Darb Cocktail

Darb Cocktail

Darb Cocktail

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.

2 thoughts on “Darb Cocktail

  1. This is a very fine cocktail that I finally got around to making and would recommend to folks that want something different. Similar to the Claridge but with the addition of lemon, the apricot doubled and the triple sec removed. I’m using the DeKuyper apricot, Noilly Prat and Aviation gin. Tried it with Tanqueray, but the Aviation was preferred.

  2. Pingback: Time for a Rhumble! - Just another WordPress weblog - Tasty Guide

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