Monte Carlo Imperial Cocktail
1/2 Dry Gin. (1 oz Broker’s Gin)
1/4 Lemon Juice. (1/2 oz Lemon Juice)
1/4 White Crème de Menthe. (1/2 oz Brizard White Creme de Menthe)
Shake well and strain into medium-size glass and fill up with Champagne (Louis Bouillot Cremant de Bourgogne Rose Perle d’Aurore).
Was explaining to the house guests the nature of the Savoy Stomp, and they were asking about what cocktails were coming up. The Creme de Menthe here certainly caught their attention. “Sounds Horrible!” “How many more cocktails do you have to make?” and similar.
Those of us who tried the Monte Carlo Imperial found it far less awful than you might imagine. Helps, I suppose, that the Brizard Creme de Menthe is not an awful liqueur. General response was, “If someone was offering it to me and nothing better, I wouldn’t turn it down.”
It is, nothing but a French 75 with Creme de Menthe as a sweetener instead of sugar.
The mint makes it a bit girly, but certainly nothing near the “pour down the sink” category. In fact, not at all far from the well regarded Old Cuban.
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.