1/3 French Vermouth. (3/4 oz Noilly Prat Dry Vermouth)
2/3 Dry Gin. (1 1/2 oz Jackalope Gin)
Shake (I’d stir) well and strain into cocktail glass. Add a pickled pearl onion (or three).
I guess this is where the missing onion in the Gibson went!
Every Thursday at the Mixoloseum chat room we host an event called “Thursday Drink Night”. A theme is picked and folks show up. Suggest a drink. Try other peoples’ suggested drinks. Insult each others’ Moms. That sort of thing. Because it starts on East Coast time, I’m usually at work at the beginning, out to dinner for the middle, and show up for the bitter end.
However, fun to take the odd second out from the end of my work day and chat with other drink obsessed folks.
This week the theme was “Gin” and they suggested you buy a new bottle to try and post the drink you made with it.
We have guests this week at home, so I wasn’t going to be able to do that.
So, instead I tried to take both TDN and the Savoy Stomp out into the real world.
I stopped by Alembic Bar in the upper Haight on my way to dinner and asked the bartender there, Buffalo, to make me a 2-1 Gibson with Jackalope gin.
He obliged, and thus the blurry camera phone photo above.
Jackalope was only OK in the Montpelier. I’d say it is a bit lightly flavored to be used in a cocktail heavy in vermouth. For better or worse, I could barely tell there was gin in the drink.
Speaking of Alembic, they’ve started a blog: Alembic Bar. Check it out.
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.