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.