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.