Gradeal (Special) Cocktail
1/4 Dry Gin. (1/2 oz Northshore Gin #6)
1/4 Apricot Brandy. (1/2 oz Rothman & Winter Orchard Apricot)
1/2 Bacardi Rum. (1 oz Havana Club Anejo Blanco)
Shake (I’d stir) well and strain into cocktail glass.
Tasty and sophisticated? Another drink that goes against the usual stereotypes of rum drinks.
Most of the google references I find to “Gradeal” are to this drink. Interestingly, though, according to this article from an Australian paper, Rising to the Occasion, “Gradeal” was the name given to the stones Scots cooked their oatcakes on.
In Roman times in the north of Scotland, she says, the native Gaels baked cakes of oats on stones set round the open fire. These stones were called gradeal and from this was derived the Scottish word girdle. The more modern girdle was a thin round plate of cast iron with a semicircular handle, and was first invented and manufactured in Culross in Fife, Scotland.
Especially interesting, in that the Gradeal Cocktail is pretty similar to the “Culross 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.