The Juice of 1 Lemon.
2 Dashes Curacao. (generous 1 tsp. Bols Dry Orange Curacao)
1/2 Gin. (1 oz Boodles Gin)
1/2 Caperitif. (1 oz St. Raphael Aperitif Gold)
Shake well and strain into port wine glass.
In the interest of my own edification, and in the absence of Caperitif, I picked up a bottle of St. Raphael Gold, having read it was some sort of Quinquina.
Well, the St. Raphael Gold is interesting.
To me it tastes more like a moderately sweet, pale sherry than a Quinquina. Odd, I’ve never before tried an Aperitif Wine that reminded me this much of a Sherry.
I’m also not sure what to make of the recipe. It’s about the only one in the Savoy that combines lemon with Caperitif, so it makes me suspect that it isn’t the Caperitif providing sweetness. That it was at least a somewhat dry aperitif.
To be honest, the Manyann might be pretty refreshing with a bit more curacao, ice, and some seltzer.
As written above, I can’t say I found it rated much more than a “drinkable”.
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.