1/4 Kina Lillet. (1/2 oz Cocchi Americano)
1/2 Dry Gin (1 oz Beefeater Gin)
1/4 Italian Vermouth. (1/2 oz Carpano Antica)
Shake (stir, please) well and strain into cocktail glass.
To compare and contrast, per discussion in the eGullet Lillet Topic, I also tried making this thusly:
1/2 tsp. Luxardo Maraschino
2 Dash Angostura
1/2 oz Dolin Vermouth
1 oz Beefeater Gin
1/2 oz Carpano Antica
It should be no surprise to anyone that I really liked both of these cocktails.
On the surface they are quite similar in level of bitterness and overall character. I squeezed a long strip of orange peel into the tin and then dropped it in, stirring the drink with it. Nicely imitated the orange character of the Cocchi.
The Cocchi seems to be using a richer and sweeter wine base, which might be imitated with the simple addition of a dash of gum syrup.
While the spices of the bittering agents are close, the contrasting characters of the warm quinine bitterness of the Cocchi Americano and the sharp gentian bitterness of the Angostura is more of a problem.
A friend suggested perhaps Fee’s Aromatic Bitters might be a more appropriate bittering agent. Which of the other various bitters currently available has the most quinine character?
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.