Pour into the shaker 3 glasses of Brandy (Generous 1 oz Maison Surrenne Petite Champagne Cognac) and 3 of French Vermouth (Generous 1 oz Noilly Prat Dry). Add a spoonful of Angostura (2 dashes Angostura) and 2 spoonsful of Orange Bitters (2 dashes Fee’s Orange Bitters, 2 Dashes Regan’s Orange Bitters). Shake (stir, please) and serve with piece of lemon rind and an olive, or, if preferred a cherry.
This is the last of the diabolical cocktails. The generous amount of bitters in this one, I guess, made it seem like the most satanic of the bunch.
“Diabolo” is the name of a couple things. First off, as far as I can tell, it is one of the Greek names for the Devil. It is also the name for those bobbin shaped Chinese tops that you manipulate using two sticks attached by a string.
It is my understanding the Chinese top type Diabolos were quite the trendy item in America and England of the 1800s and early 1900s, so I’m guessing it may have been named after the them, rather than the devil.
The cocktail amounts to a Dry Brandy Manhattan (or Martini) with a goodly amount of bitters. Tried with a stuffed green olive and found I preferred the cocktail without. An enjoyable, if not outstanding, aperitif cocktail.
I have to admit as I near the bottom of the Maison Surrenne Petite Champagne Cognac I am getting a bit tired of it. It’s perfectly fine, just a bit lightweight for cocktails, and, I dunno, lacking in complexity. Of the 4 bottles of Brandy/Cognac I’ve gone through since starting the Savoy topic, I think the only one which has really held my interest was the Pierre Ferrand Ambre. Maybe an Armagnac next?
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.