I’ve made a couple changes to the blog.
I’m moved what was getting to be a ridiculously long Blogroll onto its own page:
I was trying to auto-generate this from my Google Reader, which seems to be broken at the moment. Hopefully the genius engineers at Google will fix this soon, but I’m not sure if I’m thrilled with the result anyway. I’ve started changing it back to a regular old web page. Lots of links to add, though…
I’ve also added a page of what I guess I’d call my current “haunts”. Often people ask for recommendations when they are visiting San Francisco. I figured it would be easier to just write them down on a web page. Not really meant to be reviews or anything. It’s more just the places I’ve gone recently and enjoyed enough to recommend.
Both are still works in progress. Well, as is everything else on the blog!
Margato Cocktail (Special)
1/3 Bacardi Rum. (3/4 oz Montecristo White Rum)
1/3 French Vermouth. (3/4 oz Dolin Dry Vermouth)
1/3 Italian Vermouth. (3/4 oz Carpano Antica)
1 Dash Kirsch. (1/3 tsp. Trimbach Kirsch)
The Juice of 1/2 Lemon.
The Juice of 1/3 Lime.
A little sugar (scant teaspoon caster sugar) dissolved in soda-water.
Shake well and serve in cocktail glass.
Uh right. If this recipe makes sense to anyone, feel free to let me know. Who measures “The Juice of 1/3 Lime”?
It’s pretty OK. Tasting mostly like a slightly vermouth-ey glass of tart lemonade. Certainly, the alcohol is well disguised. Maybe that is the point?
There is a Cuban rum cocktail with dry vermouth and lime. Not El Presidente, I can’t think of what it is called. I suppose this is sort of a “perfect” version of that cocktail.
Oh right, to answer my own question, it is the “Presidente Vincent” cocktail.
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.