2 Dashes Peach Bitters. (Fee’s Peach bitters)
2 Sprigs Fresh Mint.
1 Glass Dry Gin. (2 oz Bombay Gin)
Shake(*) well and strain into cocktail glass.
Can you imagine what a bartender would say about you if you ordered this? “Oh, I’ll have 2 oz of gin shaken with a couple sprigs of mint and a dash or two of peach bitters.” Hell-lo, Alcoholic!
Of course, really, it is no different than the modern “super-extra-dry vodka martini,” alcohol-wise, and quite a bit tastier. According to Harry McElhone’s book, “Barflies and Cocktails” this “Recipe (is) by E.G. De Gastreaux, of Canal and Vine Streets, Cincinnati, 1903.”
Minty, peachy, cold gin. (Yeah, it does need to be really cold.)
Quite refreshing and vaguely medicinal seeming.
Might even be good for you, if you have a cold!
*I would suggest that instead of shaking the Derby, that you roll it with cracked ice. That is to say just pour it back and forth for 15 seconds or so between two shaker tins or glasses. Not quite shaking, but not quite stirring. If you shake it you’re going to pulverize the mint and all you’ll taste is bitter plant guts.
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.