Fairbanks Cocktail (No. 2)

Fairbanks Cocktail (No. 2)

2 Dashes Crème de Noyau. (1/2 tsp. Luxardo Amaretto)
2 Dashes Orange Bitters. (Dash Fee’s, Dash Regan’s Orange)
1/3 French Vermouth. (3/4 oz Dolin Vermouth)
2/3 Dry Gin. (1 1/2 oz Beefeater’s Gin)

Shake (stir, please) well and strain into cocktail glass.  (Add a cherry, if desired.)

Note – We often wondered what Doug did it on now that we know we are going to try to do it ourselves.

In his 1922 book, “Cocktails: How to Mix Them,” Robert Vermeire calls this the “Fairbank Cocktail” and uses equal parts (“¼ Gill”) of French Vermouth and Gin. I’ll assume that the Savoy author is referring to Douglas Fairbanks. However, since evidence indicates Fairbanks was rather well known as a teetotaler*, I will note that Vermeire also gives the following information, “This drink is called after Senator Fairbank, a personal friend of the late President Roosevelt, of America.” That would be Teddy, not Franklin, as this was written in 1922.

I have still failed to come across a decent Noyau, and refuse to buy the Hiram Walker, so substitute Amaretto here. Unfortunately, the Luxardo Amaretto is a nominally worse than average substitution, as they use actual almonds to flavor it, instead of the usual Apricot pits. C’est la vie.

As made, it is a subtle and tasty update of the standard Martini formula. Quite nice, with the hint of almond and bare touch of sweetness.

*From an article at the Douglas Fairbanks Museum, “…all the more surprising since Fairbanks himself was a lifelong teetotaler who didn’t even drink alcohol.” From another article about Mary Pickford, “Douglas, an athletic, colossal star…A fanatical, snobbish teetotaler…disapproved of Mary’s drinking…”

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.

One thought on “Fairbanks Cocktail (No. 2)

  1. Pingback: Underhill-Lounge » Mary Pickford Cocktail

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