Grace’s Delight Cocktail
Fill a large glass with broken ice and place in it 2 glasses of Whisky, 2 ½ glasses of French Vermouth and half a glass of Raspberry Brandy. Add the juice of half an Orange, a teaspoonful of Orange-flower water, 3 Juniper berries, a bit of Cinnamon and a little Nutmeg.
Stir well with a big silver spoon, pour the mixture, straining it, into a cocktail shaker holding about a pint. Shake and keep for an hour on ice. Serve.
Grace’s Delight Cocktail, revised
1 oz Rittenhouse Bonded Rye
1 1/4 ounce Dolin Dry Vermouth
1/4 ounce Chambord
Juice 1/8 Orange
Dash Orange Flower Water
2 Juniper Berries
Pinch freshly ground Nutmeg
Crush Juniper berries in the bottom of a mixing glass or tin. Add Cinnamon, Nutmeg, and Rye. Let stand for at least an hour. Add remaining ingredients, shake and strain into a cocktail glass.
I have to admit I’ve been looking forward to Grace’s Delight since I first read through the Savoy Cocktail Book a few years ago. However, the instructions never really made much sense to me. I’ve done my best to render them into a semblance of order. Sorry Grace, I don’t have a big silver spoon, and, I guess, technically, Chambord is a black raspberry liqueur, not red raspberry.
In any case, the result of the above procedure is actually quite tasty. Albeit in a sort of odd, fruity, spicy way. More like a mini punch than a cocktail. I’d certainly drink it again.
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.