Fair and Warmer Cocktail

Fair and Warmer Cocktail

1/3 Italian Vermouth. (3/4 oz Martini and Rossi Rosso Vermouth)
2/3 Bacardi Rum. (1 1/2 oz Havana Club 7)
2 Dashes Curacao. (1/2 teaspoon Luxardo Triplum)

Shake (stir) well and strain into cocktail glass.

I was going to use the regular Flor de Cana dry, but it seemed like all I would taste would be the vermouth. Glad to have an excuse to use the Havana Club, instead.

I’ve been using the M&R sweet vermouth for a couple months now, and I gotta say, it’s kind of won me over. The Cinzano just tastes really cloying now, with vanilla notes that distract me from the flavor of the drink.

The Luxardo Triplum isn’t a Curacao, strictly speaking, whatever that means, but it does pack the strongest bitter orange punch of the various orange liqueurs I currently have in the house.

Seemed like a drink that called out for a cherry, but these Silver Palate Maraschino Cherries (no artificial color) just suck. Might as well eat sugar coated red cardboard. I’m going to have to track down some more of those tasty Toschi Amarena Cherries. They rocked.

New supposed crystal glassware from ebay. A little top heavy and I find the stems a bit short, but I’m pleased to find them the perfect size for the neat drinks in the Savoy.

What’s not to love about a “Cuban Manhattan”?

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.

Eye Opener Cocktail

Eye-Opener Cocktail

The Yolk of 1 Fresh Egg.
1 Teaspoonful Powdered Sugar. (scant teaspoon Caster Sugar)
2 Dashes Absinthe. (1/2 tsp Verte de Fougerolles)
2 Dashes Curacao. (1/2 tsp Brizard Orange Curacao)
2 Dashes Crème de Noyau. (1/2 tsp Amaretto di Saschira)
1 Liqueur Glass Rum. (1 1/2 oz Inner Circle Green Rum)

Shake well and strain into cocktail glass.

Sadly, my schemes to acquire Noyau de Poissy or Noyau de Vernon have so far come to naught, so I have substituted Luxardo’s Amaretto.

Unlikely though it seems, this is a very nice cocktail, and will certainly open your eyes, should they previously have been closed.

Both this and the preceding “Everything But” would make tremendous brunch cocktails. If we find enough of these, maybe we can finally put those old saws, the mimosa and screwdriver, back to bed where they belong.

By the way, If you’re like me, you’ll make this cocktail, taste it, and think of that open bottle of champagne in your fridge. Go for it. It’s even tastier that way.

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.

BOTW–E.S. Bam

When at City Beer recently, one of the beers that caught our eye was E.S. Bam from Jolly Pumpkin Artisan Ales.

E.S. Bam

We’ve tried a couple Jolly Pumpkin beers, and always enjoyed them.  In fact, their La Roja was a Beer of the Week just last April.

But when we read the back of the bottle, being sentimental dog lovers, we knew we had to try this one.

Back Label

E.S. Bam is an interesting beer. Unusual for an ESB, or Farmhouse Ale, in that it is very dry. In fact, probably one of the least sweet beers I’ve had in a long time. It is also probably a bit hoppier than most ESBs or Farmhouse Ales.

A bit on the light side, character-wise, I could see this being an enjoyable hot weather beer. It is also below 5% ABV, so it’s something you could drink a fair bit of. Even though I would give it more of a “very good” than an “outstanding” it is a well made and fun beer to drink.

Foam

“Everything But” Cocktail

“Everything But” Cocktail

1/4 Whisky. (3/4 oz Compass Box blended Asyla Scotch Whisky)
1/4 Gin. (3/4 oz Plymouth Gin)
1/4 Lemon Juice. (3/4 oz Lemon Juice)
1/4 Orange Juice. (3/4 oz Fresh Orange Juice)
1 Egg.
1 Teaspoonful of Apricot brandy. (1 teaspoon Rothman & Winter Marillen Apricot Eau-de-Vie)
Powdered Sugar. (scant teaspoon caster sugar)

(Combine ingredients in shaker without ice and shake for 10 seconds. Add big ice…) Shake well and strain into cocktail glass.

Bunch of new technology here. First off, I finally scored a few 18oz cheater tins to top my 28 oz boston shakers. These are spiffy and seem nominally less messy when making egg drinks. Second we have the big sturdy tovolo ice cubes being employed instead of regular refrigerator ice. Third, I’m continuing my experiments with dry shaking. Fourth, given the size of this cocktail, I got to get out my bigger coupes.


Now, if the lovely texture of the egg in the first picture wasn’t enough, this second one with a clear half inch of delicious foam should indicate progress is being made.

Regarding ingredients, many of the cocktails calling for simply “Whisky” in the “Savoy Cocktail Book” are from Judge Jr.’s 1927 “Here’s How”. In that book Scotch is specified. I went with the Apricot Eau-de-Vie instead of liqueur, as there was already plenty of sugar here, and I like Eau-de-Vies in egg cocktails.

I kind of thought I was getting tired of sour cocktails, but this one is quite tasty and fairly complex. “Velvety,” would be a good word for it. I really enjoyed it.

Regarding the name, Judge Jr. sez, “This little drink is christened thusly because it contains everything but the kitchen stove!”

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.

“Everybody’s Irish” Cocktail

“Everybody’s Irish” Cocktail

3 Dashes Green Mint. (1/2 tsp. Brizard Creme de Menthe)
6 Dashes Green Chartreuse. (1 tsp. Green Chartreuse)
Irish Whiskey. (2 oz Red Breast Irish Whiskey)

(Stir well with ice, strain into a cocktail glass and…) Add a Green olive.

Created to mark, and now in great demand on, St. Patrick’s Day. The green olive suspended in the liquid, looks like a gibbous moon.

It isn’t quite as “green” as it should be. I don’t have green Creme de Menthe so just used the plain white.

However, all in all, a tasty (and quite potent) cocktail.

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.

Eton Blazer Cocktail

Eton Blazer Cocktail

The Juice of 1/2 Lemon.
1/2 Tablespoonful of Powdered Sugar. (1 teaspoon Caster Sugar)
1/4 Kirsch. (1/2 oz Kirsch)
3/4 Plymouth Gin. (1 1/2 oz Plymouth Gin)

Shake well and strain into long tumbler; fill up with sodawater.

Michael Jackson, in his “Bar and Cocktail Companion,” says, “A metaphorical name, no doubt, since Eton College doesn’t have a blazer. Nor is the college’s color, black, evident in this drink. Not a blazer in the Blue sense.”

A perfectly fine and enjoyable long drink. I could have maybe been a bit more generous with the sugar. Thinking about it now, it might be more interesting to top it up with Kirsch, instead of shaking it with together the Gin, sugar and lemon. That way you would get the scent carried up on the bubbles as a kind of greeting when you first sip the cocktail.

Coincidentally, when I visited Slanted Door recently, Mr. Erik Adkins was working on adapting the Eton Blazer from the recipe in Harry McElhone’s “Barflies and Cocktails“.  The interesting thing about McElhone’s version of the drink is that instead of sugar as a sweetener it uses an obscure cocktail ingredient named “Groseille Syrup”.  Groseille Syrup is a Grenadine-like sweetener made from Red Currants.  This summer Jennifer Colliau, as part of her Small Hand Foods business, experimented with making a Red Currant Syrup.  She’s been on the lookout for drinks, other than the Artist’s Special, with which to showcase the ingredient.

The McElhone recipe goes like this: “In a large tumbler put 3 or 4 lumps of ice, the juice of one lemon, 1 glass of Gilbey’s Gin, ½ glass Groseille Syrup, ½ glass Kirsch. Fill balance with soda. Stir well and serve with straws.”  I didn’t take a picture of Mr. Adkins’ experiment, but, as you might imagine, the Groseille Syrup does make the drink taste a bit more interesting than using plain sugar.  However, it also colors it a lovely shade of pink.  So, you know, unless you’re secure in your manhood, you might want to stick with sugar.

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.

Elk Cocktail

Elk Cocktail

1/2 Prunelle Brandy. (1 1/2 oz mixture 1/2 Trimbach Kirsch, 1/2 Prune Syrup)
2 Dashes French Vermouth. (Dolin French Vermouth)
1/2 Dry Gin. (1 1/2 oz Beefeater Gin)

Shake well and strain into cocktail glass. (Garnish with a prune.)

When I first made this I thought that “Prunelle” was a difficult to find liqueur made from Prune Plums.

So I decided I would approximate it by mixing prune syrup with eau-de-vie.

I thought of buying actual Prune brandy to mix with the Prune syrup, but figured might as well use the Kirsch I had instead. The oddest thing happened when I added the Kirsch to the Prune syrup. It gelatinized.

The texture of the cocktail ended up really weird, with cold gin and vermouth floating between gelatinized globules of kirsch flavored prune syrup. The flavors were good, but the whole thing was a little bit of unintentional molecular mixology.

Interestingly, it turns out that if there is enough pectin in a solution it will gelatinize when exposed to alcohol. Prunes, I’ve since discovered are unusually high in pectin.

(For more about pectin and it’s potential mixological uses, check out this recent article by Darcy O’Neil over on Art of Drink: Fruit Pectin)

I’ve also discovered that I had a bit of confusion about “Prunelle”. “Pruneaux” is a preserve made with plums and armagnac. “Prunetta” is an Italian liqueur made from prunes. “Prunelle” on the other hand is the french word for the fruit of the Blackthorn bush, otherwise known as Sloes. Prunelle is a liqueur made from those Sloes, as in “Sloe Gin”. Except instead of Gin, the French use Neutral Spirits or Brandy to make this liqueur. So really a better solution to this Savoy cocktail would be something like 2/3 Sloe Gin, 1/3 Vodka, 1 teaspoon French Vermouth.

1 1/2 oz Lindesfarne Sloe Gin
3/4 oz Stillwater Vodka
1 teaspoon French Vermouth

Stir and strain into a cocktail glass.

Ooof, that isn’t quite there. Without any sweetening the Lidesfarne Sloe Gin is quite bitter and tart.

Maybe reverse the proportions?

1 1/2 oz Stillwater Vodka
3/4 oz Lindesfarne Sloe Gin
1 teaspoon French Vermouth

Stir and strain into a cocktail glass.

Oof, that isn’t very good at all. No Gin taste.

Ok, last chance:

3/4 oz Beefeater Gin
3/4 oz Stillwater Vodka
3/4 oz Lindesfarne Sloe Gin
1 teaspoon French Vermouth

Stir and strain into a cocktail glass.

Well OK, that is drinkable. I think it would probably be even better with the slightly sweeter Plymouth Sloe Gin.  Or maybe a less funky vodka than the Stillwater.  Not bad, though.

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.

Martin Cate

This is the Fourth in an ongoing series of bartender features on the Underhill-lounge.

Previously, I had experimented by asking the bartender at Montgomery Place to make me a Bombay Cocktail No. 2, but this just seemed to result in a grumpy bartender.

To make it less of a shock, I thought I would contact some local bartenders and give them a choice of the dozen or so Savoy Cocktails that might be coming up in the book.

Surprisingly, some actually were game.

Continuing from Flora with the out of town bars, I traveled to Lincoln and Sherman to meet up with Martin Cate at the bar he co-owns there, Forbidden Island.

Now, it’s true that the Tiki phenomenon really didn’t take off in the US until after World War II, but, a lot of the philosophies Martin takes with the bar fit in with Pre-prohibition ideas of bartending. Home made ingredients, (Falernum, Arrack Punch, etc.) fresh juice rather than mix, really hard working bartenders. In fact, should you feel like a sidecar or Martini, you can be sure it will be made with the same care the bartenders put into their exotic, complicated tiki creations.

This Tiki guards the door…

And Martin Cate guards the bar.

Martin Cate is co-owner, designer, and chief mixologist of Forbidden Island Tiki Lounge in Alameda, CA, the first new tiki bar in America to be dedicated to recreating vintage exotic cocktails with authentic ingredients, premium spirits, and fresh squeezed juices.  Martin and his original cocktails have been featured in San Francisco Magazine, Imbibe, Sunset, Food & Wine, the San Francisco Chronicle, USA Today, the Today Show, and more.  Martin trained as a bartender at Trader Vic’s flagship San Francisco location and is a member of the United States Bartenders Guild.  He is also a passionate rum collector, bar consultant, and columnist for the Difford’s Guide.

First off, I have to apologize for the quality of photos here. Tiki bars are very dark and I should have brought along an auxiliary light. As Martin explained to me, the philosophy of the bar is all about escape. Pretending you are on a tropical island, not just on the way home from work, you don’t want to see the laundromat or nail salon across the street.

Also, I don’t know what it is about the Regan’s Orange Bitters, but it seems like every time Gary Regan’s face is in the frame the camera chooses to focus on him instead of the cocktail. Must be his magnetic personality, even just in picture!


East Indian Cocktail

Equal parts of French Vermouth (Noilly Prat) and Sherry, with a dash of (Regan’s) Orange Bitters.

Shake well and strain into cocktail glass.

Not much to say here, we tried this other than it tastes like Sherry and dry vermouth. A nice aperitif cocktail, would probably go well with food. We tried it with an Osborne Fino and a Manzanilla. We both preferred the Fino.

Eclipse Cocktail

1/3 Dry Gin. (Plymouth)
2/3 Sloe Gin. (Plymouth Sloe Gin)

Put enough Grenadine (Forbidden Island Home Made) in a cocktail glass to cover a ripe olive. Mix the spirits together and pour gently on to the grenadine so that it does not mix. Squeeze orange peel on top.

An interesting experiment in physics and very difficult to get a photo of especially in a dark bar. The olive floats to the top of the grenadine and hangs at the intersection between it and the mixture of sloe and dry gin.

Martin was good enough to bring in his personal stash of Plymouth Sloe Gin for me to try and I brought along the bottle of Lindisfarne Sloe Gin I scored the last time we were in England. The Lindisfarne is much more tart and bitter than the mellower Plymouth.

I was surprised that the Sloe Gin really does provide enough tartness to make this a pretty interesting combination. Martin’s comment was, “there’s a good cocktail in this somewhere.” The olive, though, is a bit odd. Some comparison between the floating olive and a finger came up. Maybe a good Halloween cocktail?

Eddie Brown Cocktail

2 Dashes Apricot Brandy. (De Kuyper)
1/3 Glass Kina Lillet. (Lillet Blanc)
2/3 Glass Dry Gin. (Plymouth)

Shake well and strain into cocktail glass. Squeeze lemon peel on top.

This Martini variation proved to be the most popular cocktail of the evening with much of the staff. It is a fine sophisticated cocktail.

East India Cocktail

1/8 Pineapple Juice.
1/8 Orange Curacao. (DeKuyper)
1 Dash Angostura Bitters.
3/4 Brandy. (Missed the brand)

Stir well and strain into cocktail glass.

This isn’t an unpleasant cocktail, but it didn’t it really stand out. Missed its photo op, unfortunately.

Eagle’s Dream Cocktail

1 Teaspoonful of Powdered Sugar.
The white of 1 Egg.
The Juice of 1/4 Lemon.
1/4 Crème Yvette. (Hermes Violet Liqueur)
3/4 Dry Gin. (Plymouth)

Shake well and strain into medium size glass.

My friends Anita and Cameron over at Married…With Dinner were kind enough to loan me their bottle of Hermes Violet Liqueur for this cocktail. The Rothman and Winter Violette is a little too austere to be an appropriate substitute for Creme Yvette.

Also, interesting to taste just how different the Hermes and R&W violet liqueurs are. The R&W is clearly all about the violet and the Hermes has quite a few adjunct flavors. Some citrus, maybe vanilla.

Martin’s comment was, “This tastes like Brunch.” I felt like it tasted like brunch for blue haired grandmothers. The first few sips are good, but it’s a little much for me after that.

At about this point, I began to realize that instead of choosing a couple of cocktails out of a dozen, Martin had decided to plow through all 12 (well, 11, we didn’t have an appropriate substitute for “Prunelle”.) Well, goddamn, that helps me get some speed on this thing!

In an evening of special treats, this treat was the real stand out. Martin convinced Lance Winters of St. George/Hangar One to part with a small sample of his then soon to be released Absinthe for us to taste. I was impressed with how well distilled this product was. Very smooth and easy to drink. He’s using a good portion of star anise instead of simply going with green anise, giving it a bit more of a bite and a modern flavor profile. He’s also got some unusual herbs in there that stand out in the aroma and early flavors. Still, all in all, a very solid Absinthe.

Very cool that the first legally distilled American Absinthe since the ban is a good one.

The Earthquake Cocktail

1/3 Gin. (Plymouth Gin)
1/3 Whisky. (Cutty Sark Scotch)
1/3 Absinthe. (St. George Absinthe)

Shake well and serve in cocktail glass.

Note: So Called because if there should happen to be an earthquake when you are drinking it, it won’t matter. This is a cocktail whose potency is not to be taken too lightly or for that matter, too frequently!

I would say, it shouldn’t be “taken too frequently” mostly because it is just not a very good cocktail. Having made the Bunny Hug, I knew what to expect. Maybe there is some magical combination of particular brands of Gin, Whisky, and Absinthe where this doesn’t just taste like a big glass of booze, and maybe there are some folks who enjoy it. Mostly I felt a bit sad to be using a fine Absinthe in this cocktail which seems like nothing more than something to get you as drunk as possible as quick as possible. About the only thing I could think of to speed the path of the alcohol to your cortex, would be to top it up with Champagne.

East and West Cocktail

1 Dash Lemon Juice.
1/4 Bacardi Rum. (Cruzan White)
3/4 East India Punch. (Forbidden Island house made Arrack Punch)

Shake well and strain into cocktail glass.

Note: Created to mark the arrival in London of a Ruling Indian Prince.

Cocktaildb indicates that the now defunct East India Punch was likely, “Likely to have been a brand or other descriptive designation for a Swedish Punsch-style liqueur.”

I brought my Swedish punch, but Martin has been making an Arrack Punch in house with lemon, cardamom, and sugar, so we used that instead. Whoa! Nice stuff, but that Arrack goes straight to your head.

Amusingly, even though Martin digs it, the Batavia Arrack has not been overly popular with some of the staff. I forget the exact words they used to describe its flavor, but they were not very complimentary. However, we did get a few grudging, “that’s not bad,” and, “pretty good,” comments for this cocktail and they seemed to come back and try it again after the initial taste. Unfortunately, I also missed getting a photo of this one. To me, one of the more enjoyable cocktails of the evening.

Elk’s Own Cocktail

The White of 1 Egg.
1/2 Canadian Club Whisky.
1/2 Port Wine. (Ruby Port)
The Juice of 1/2 Lemon.
1 Teaspoonful Sugar.

Shake well, strain into wineglass and add a slice of pineapple.

I kind of liked this one, though some felt it tasted a bit like “watered down wine.” Certainly, there are not many modern cocktails with a similar flavor profile.

Elixir Cocktail

1/2 Kola Tonic. (Rose’s Cola Tonic)
1/2 Calvados. (Calvados Cardinal)

Shake well and strain into cocktail glass.

This was surprisingly tasty. The funk of the Calvados and the flavor of the Kola Tonic combined nicely. Not going to win any modern cocktail contests, but quite an interesting combination of flavors.

Empire Cocktail

1/4 Apricot Brandy. (DeKuyper)
1/4 Calvados. (Calvados Cardinal)
1/2 Gin. (Plymouth Gin)

Shake well and strain into cocktail glass.

Pleasant, light, and not too sweet, this was good, but didn’t win any popularity contests.

E. Nos Cocktail

1/3 French Vermouth. (Noilly Prat Dry)
2/3 Nicholson’s Gin. (Anchor Junipero and dash of simple)
3 Dashes of Absinthe. (St. George Spirits Absinthe)

Shake well and strain into cocktail glass.

From what I can tell, Nicholson’s Lamplighter was an Old-Tom style gin, so I asked Martin to use the Anchor Junipero (he was doubtful) with a dash of simple. I really liked this cocktail, the touch of sweetness really brings the Gin and Absinthe to life. Probably, my favorite of the evening. I love the slightly translucent hint of the Absinthe louching out its oils.

The line up of dead soldiers above and Mr. Cate’s original cocktail below:

The Dead Reckoning

2 oz Cockspur 12 year rum
.5 oz Navan Vanilla Liqueur
.5 oz pure maple syrup
.5 oz tawny port
1 oz fresh lemon juice
1 oz pineapple juice
dash angostura bitters

shake/strain into a hiball glass over fresh ice and top with 1 oz soda water.  Garnish with Pineapple wedge, mint spring, and lemon spiral.

As always, it’s a lot of fun to taste these vintage cocktails with bartenders and see and hear their reactions. I had a great time, and was certainly treated with that famous generous Tiki hospitality. Not only that, but in a single evening, Martin helped managed to kill just about all of the “E” cocktails. Holy crap.
Interestingly, the next day my friend’s Theremin Lounge band, Project Pimento, played a gig at Forbidden Island.

Late Saturday afternoon had been pretty quiet, with all of us in the bar having a chance to chat, bullshit, and try the Savoy cocktails.

Forbidden Island with Project Pimento playing was an entirely different matter.

The place was packed, standing room only with patrons lined up several deep at the bar. It was totally impressive to see the Forbidden Island machine going full tilt. Martin greeting guests, placing orders, and serving. The two bartenders at their stations making those incredibly complicated Tiki drinks non-stop. The other server carrying trays of huge drinks out to the tables and standing guests. I have to give a shout out to the bartenders Melanie and Lara, along with the server Stephanie. Not only were they incredibly personable and pleasant to talk to, but those girls kicked ass. Anyone who doesn’t think bartenders work hard or that a bar can’t do both quality and volume hasn’t seen Forbidden Island in action.

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.

BOTW–The Dissident

For a while now I’ve been meaning to get over to a new-ish beer store in San Francisco called “City Beer“.

City Beer Sign

At Folsom near Eighth, it isn’t a part of the city I really get to all that often.  South of Market, but in the sort of no-man’s land between Market and the freeways.

Anyway, it’s kind of an interesting idea.  A sort of cross between a beer store and a bar.  Hmmm…  Doesn’t really feel like a bar.  Well, maybe a beer store and a small cafe. Or like something you’d set up in your basement if you really liked beer. It’s comfortable.

They sell beer by the bottle and by the six pack.  You can either buy the beer and take it home or drink it there.  They also have a small menu of food items of charcuterie and cheeses which they will serve with bread.  Unusually, they also have beer on tap.  And even more unusually, they’re recently started a program they are calling the “traveling keg”.  There are all sorts of beers around the country that are just not distributed in California.  How to get around that and have them available to sample?  But a keg.  Ship it to the brewery.  Have them fill it and ship it back to the store.  Sort of like a really big growler.

Beer Shelves

They have an interesting and esoteric selection of beers.  A lot of Belgian Beer and a lot of American craft beer.  Currently an unusually large selection of Norwegian craft beers, especially since there are only about 2.

The Dissident

Out of the 6 beers they had on tap Saturday, (Allagash Four, Russian River Pliny the Elder, Deschutes “The Dissident”, Jolly Pumpkin Brewing Company Calabaza Blanca, New Belgium Abbey Grand Cru, and Allagash Black,) we opted to try the Deschutes Brewing‘s “The Dissident“.  Deschutes say it is a “Oud Bruin, Flanders-style sour brown ale” flavored with cherries. It’s not as dry or tart as something like a Rodenbach Grand Cru, but it is a very tasty American take on this style of beer. The cherries, especially are relatively cunningly deployed, showing up in the middle tastes and finish, but not dominating the beer.  Especially well hidden is the fact that the Alcohol is about 9%!

City Beer Store is an interesting experiment. Even if it is a bit out of the way, it is definitely worth checking out to pick up an unusual bottle or two of beer and sample one of the delicious beers on tap.

Duppy Cocktail

Duppy Cocktail

Pour 4 1/2 glasses of Whisky (2 oz Asyla Scotch) into a large glass and soak in this a few cloves (for an hour or two). Add 5 or 6 drops of Orange Bitters (Healthy Dash Regan’s, Healthy Dash Fee’s), and lastly put in 1 1/2 glasses of Curacao (3/4 oz Brizard Curacao). Place the lot in the shaker; shake (stir, strain) and serve.

This is a cocktail that got a lot more interesting as it warmed. Chilled, it just tasted pretty much like cold Scotch. As it warmed, the clove and other spices of the orange bitters expressed themselves more fully.

Duppy, from what I can tell, in Jamaican folklore refers to, “restless spirits of the dead that are believed to haunt the living.”

Not sure what Jamaican ghosts have to do with Scotch, cloves, bitters, and curacao. I noticed no otherworldly effects resulting from consuming the cocktail. Perhaps it helps to get rid of them?

However, here’s an odd thing!

Over last years’ holiday I found a 1934 edition of Patrick Gavin Duffy’s “Official Mixer’s Manual”. In this book he gives the “Duppy Cocktail (6 People)” as:

Soak in 4 1/2 Glasses Whiskey; Few Leaves of Clover; 5 or 6 Dashes Orange Bitters; 1 1/4 Glasses Curacao; Shake well in ice, strain and serve.

Given that Mr. Duffy is often far more accurate with recipe transcription than Mr. Craddock, this does give me a bit of pause. From what I remember I didn’t think clover leaves have a great deal of flavor. The flowers, though, appear to sometimes be used to Flavor Syrups and other such things. Puzzling. Well, it appears to be fairly commonly available as an herbal remedy, so I will have to give the Duppy another try!

Red Clover: Herbal Remedies

Red clover also contains the blood-thinning substance coumarin. Coumarin is not unique to red clover; it is found in many other plants, including common grass. In fact, the pleasant sweet smell of freshly cut grass is due to the coumarin compounds. People on anticoagulant drugs such as Coumadin should be cautious of using red clover, as the blood may become too thin.

But, maybe not as crazy sounding as it seems. I mean, Buffalo Grass Vodka has some of these same substances.

So, I soaked a few red clover flowers and a couple leaves…

…in a half cup of wild turkey rye for 12 hours.

2 oz Clover infused Rye
1 oz Luxardo Triplum
generous dash fee’s orange bitters
generous dash regan’s orange bitters

Stir with cracked ice, strain into cocktail glass.

Unfortunately, that was the last of my Wild Turkey Rye, so no side by side comparison of clover vs. non-clover drinks was possible. But, it definitely changed the character of the Rye. More sweet herbal and vanilla-ish notes, I think.

All in all, I think I liked the Scotch/Clove Duppy a bit more. But, I dunno, there was something compelling about the flavors of the clover infused rye…

??

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.