3 Glasses Whisky. (1 1/2 oz Sazerac Straight Rye)
3 Glasses Sweetened Pineapple Juice. (1 1/2 oz Knudsen Pineapple Juice)
Finish off before shaking with a dash of Absinthe Bitters. (dash Gin and Wormwood)
Shake and serve, squeezing a little lemon peel on top of each glass.
Since finding a recipe for “Wormwood Bitters” in Eddie Clarke’s “Shaking in the Sixties”, I have gone so far as to purchase two wormwood plants, grow them in my community garden plot, and infuse a small amount of gin with a few sprigs from the plants. The resulting substance is indeed very bitter, but not entirely unpleasant.
I didn’t have a lot of hope that the Linstead Cocktail would be all that tasty. I mean, Whiskey, Pineapple, and bitters, how could that even be good? But, somehow it actually is. Oddly found myself savoring and puzzling over the flavors in the cocktail. Far more interesting than those three ingredients have any real right to be.
If you don’t have your own wormwood plants or don’t want to go to the trouble of infusing gin, you could probably substitute “Gorki List” if you’ve got it around.
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.