2 Dashes Orange Bitters.
1/3 Dry Gin.
1/3 Dry Sherry.
Stir well and strain into cocktail glass. Squeeze lemon peel on top.
* This will make you gyre and gamble in the wabe until brillig all right, all right.
Right well, Vorpal Sword at ready, I tried this apparently Lewis Carrol inspired cocktail a couple ways. First using the cocktaildb suggested Caperitif substitution Lillet Blanc:
1 Dash Fee’s Orange; 1 Dash Regan’s Orange; 1 Dash Angostura; 1 oz Beefeater Gin; 1 oz Bodega Dios Baco Fino Sherry; 1 oz Lillet Blanc; Stir, Strain, Orange Peel.
Nope, no thank you. Next:
1 Dash Fee’s Orange; 1 Dash Regan’s Orange; 1 oz Broker’s Gin; 1 oz Bodega Dios Baco Fino Sherry; 1 oz sadly ancient, tired, and nearly empty Cocchi Americano; Stir, Strain, Orange Peel.
I don’t know if I’d go so far as to say, “O frabjous day! Callooh! Callay!” but, much better, anyway. Dammit! Anyone made any progress on a Kina Lillet replica?
I’m thinking some portion of: quinine tincture, cinnamon tincture, orange tincture, brandy, and muscat cannelli for the wine base. It’s probably not that simple, but that, at least, is a start.
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.