1/3 Hollands Gin. (3/4 oz Anchor Genevieve Genever style Gin)
2/3 Hercules. (1 1/2 oz Byrrh Assemblage, 1/2 teaspoon Marteau Verte Classique Absinthe)
Stir well and strain into cocktail glass.
I was really quite excited to be able to make the Genevieve cocktail with Anchor’s Genevieve Gin. Not only that, but this cocktail turned out really well. Just darn tasty. With the elegance of the Byrrh and the Juniper and Star Anise notes of the Anchor Gin working incredibly well with the Anise and savory notes of the Marteau Absinthe.
Unfortunately, recent developments have thrown the nature of Hercules back into flux. Likely this interpretation is completely wrong, from the red wine base of the Byrrh to the dash of Absinthe. Le Sigh.
If you want to give it a try, more or less, as above, Byrrh is a bit of a hard thing to come by. I’d suggest substituting a lighter style ruby port (Warre’s Warrior or similar) and a drop or two of Angostura Bitters.
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.