Kina Cocktail

Kina Cocktail

Kina Cocktail

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
Orange Peel
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 friendĀ  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.

Kicker Cocktail

Kicker Cocktail

Kicker Cocktail

2 Dashes Italian Vermouth (1 teaspoon Carpano Antica)
1/3 Calvados. (3/4 oz Calvados Reserve Roger Groult)
2/3 Bacardi Rum. (1 1/2 oz Flor de Cana Extra Dry)

Shake well and strain into cocktail glass. (Add a Cherry.)

Again, something from the 1920s for the fans of the Super Extra Dry Cocktail.

I get cocktails like this from time to time when I order Manhattans, and I have to admit I just kind of wonder what the bartender is thinking (or not.) This combination of decent rum, a very good young Calvados, and Carpano Antica certainly beats the heck out of a luke warm Maker’s with a dash of stale M&R. All the same, it doesn’t beat it by much.

I’d rather just sip a glass of the Calvados.

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.