2 Dashes Absinthe. (2/3 tsp. Verte de Fougerolles)
2 Dashes Grenadine. (2/3 tsp. Homemade)
1/2 Gin. (Generous 1 oz Bombay Gin)
1/2 Calvados. (Generous 1 oz Clear Creek Apple Brandy)
Shake (it would probably be more attractive stirred) well and strain into cocktail glass.
I’m not sure what Steve McCarthy, the proprietor of Clear Creek, will be more angry about, the crappy photo of his product or the fact that I used his Apple Brandy in this 1930s era “shooter”.
Anyway, I dropped my Mrs. Flannestad’s digital camera just before she was off for a trip to New York City. It seemed like the only civilized thing to do was to buy a new one and give her mine for the trip. Unfortunately, that means I’m stuck with my semi-working crappy old camera, which I also dropped about 2 years ago. At least until her new camera arrives. So you’ll have to bear with me for a couple kind of crap looking cocktails while I figure out if I can get this thing to work.
The Dempsey Cocktail is just booze. I assume it is named after boxer Jack Dempsey, “The Manassa Mauler.” In the general vicinity of the “Bunny Hug,” “Earthquake,” and “Hurricane,” compared to those potent concoctions, the Dempsey Cocktail is actually fairly enjoyable. There’s an almost “holiday” spiciness from the combination of flavors that I didn’t expect.
However, unless you want to be hugging the canvas later in the evening, I don’t recommend over indulging in Dempsey Cocktails.
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.