1 Dash Absinthe. (1/3 tsp. Marteau Verte Classique)
1 Dash Maraschino. (1/3 tsp. Luxardo Maraschino)
1 Dash Angostura Bitters.
1/3 French Vermouth. (3/4 oz Dolin Dry Vermouth)
2/3 Canadian Club Whisky. (1 1/4 oz 40 Creek Barrel Select, 1/4 oz Buffalo Trace Bourbon)
Shake (stir, please) well and strain into cocktail glass. (Lemon Peel.)
I liked this a lot, but I can say with confidence that I would have liked it even more with Sweet Vermouth instead of dry. Even just a dash of Sweet Vermouth. Of course, then it would just be an old-school Canadian Whisky Manhattan.
I’m told that Scotsman Harry McElhone published this cocktail in one of his early books. Law is apparently Scots for “Hill”. The Law in Dundee Scotland is sometimes called “Law Hill” even though that actually means, “Hill Hill.”
At a height of over 500 feet above sea level, Dundee Law provides a popular, easily accessed vantage point placed high above the centre of Dundee, Scotland’s fourth largest city. This long-since extinct volcano is featured on the local Dundee City Council logo (below) and its great height dominates the surrounding area, and can be seen from very many miles away. There is a viewpoint where visitors can scan the view and be informed of the many worthwhile scenes to be had, from the Grampian Mountains to the North and as far as the Southern Uplands of Lothian, south of Edinburgh. Across the Firth of Tay can be seen the ‘Kingdom’ of Fife, travelling north across the Tay Road Bridge from where, the Law can be seen in full majesty. The famous Tay Rail Bridge can also be seen curving its way across the River Tay taking trains to Edinburgh and London. Numerous other landmarks can be seen.
Also, there was a well known ship called the “Lawhill“.
Lawhill was built at the Caledon Shipbuilding & Engineering Company yard of W. B. Thompson in Dundee, Scotland, and launched on 24 August 1892. Named after the Law, a hill in the middle of Dundee, Lawhill had been ordered by shipowner Charles Barrie for the jute trade, but only made two voyages carrying jute before the business became unprofitable, and shifted to other cargoes.
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.