Desert Healer Cocktail
The Juice of 1 Orange. (Juice 1 1/2 Honey Tangerine)
1 Glass Dry Gin. (2 oz No. 209 Gin)
1/2 Liqueur Glass Cherry Brandy. (3/4 oz Cherry Heering)
Shake well and strain into long tumbler and fill with Ginger Beer (Bundaberg).
In his book, “Barflies and Cocktails”, Harry McElhone notes that this cocktail, “Recipe (is) by Hon. H. Grayson.”
I’ve been meaning to try the Bundaberg Ginger Beer for a while. The Desert Healer seemed a fine excuse to pick up a 4 pack. Very natural tasting, if a bit sweeter than I expected.
With the Bundaberg, Heering, and Tangerine Juice, this cocktail ends up a bit on the sweet side for me. Quite tasty all the same. One interesting idea I had was, instead of shaking the Heering with the cocktail, to add it after shaking and then top with ginger beer. I bet you could get a nice Tequila Sunrise type effect. Will have to try that next time.
I suppose there is the question of Cherry Eau-de-Vie vs. Cherry Liqueur. I tried it both ways, and didn’t really care for the Kirsch version. Almost all the sweetness here comes from the juice and ginger beer. Swapping Heering for Kirsch didn’t make that much difference in sweetness and the Trimbach Kirsch I used brought out an unpleasant “Children’s Aspirin” flavor in the cocktail.
Anyway, after the not very good Kirsch version of this cocktail, which went down the sink, I still had a half a bottle of Ginger Beer. 2 oz of Rittenhouse Rye, a couple ice cubes, topped with cold Ginger Beer. C’mon. To me, it was tastier than either version of the Desert Healer. Rye and Ginger Beer, what a combination. Sometimes simpler is better.
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.