The White of 1 Egg.
1/6 Lemon Juice. (1/2 of 3/4 oz Lemon Juice)
1/6 French vermouth. (1/2 of 3/4 oz Dolin Dry Vermouth)
1/6 Italian Vermouth. (1/2 of 3/4 oz Punt e Mes)
1/2 Canadian Club Whisky. (Generous 1 oz Sazerac Straight Rye Whiskey)
(Dry shake ingredients with spring or blender ball for a half minute or so. Add ice and…) Shake well and strain into medium-size glass.
In “Barflies and Cocktails”, Harry McElhone has a slightly different take on the Mountain Cocktail: 1 white of a fresh egg; 1/6 Lemon Syrup; 1/6 French Vermouth; 1/3 Rye Whisky; 3 dashes of orange bitters.
McElhone also notes that the recipe is “from Hoffman House, New York.”
I guess it is part of Craddock’s weird compulsion to make “perfect” cocktails that leads him to use sweet and dry vermouth in the Mountain. Or maybe he found the cocktail too tart with only dry vermouth and nothing to balance against the lemon juice?
Anyway, it is a very strange cocktail.
The first flavors are all whiskey, the second flavors are the lemon juice, then in the finish the sweet vermouth and whiskey seemed to combine into flavors similar to coffee.
I didn’t exactly like it, but I kept going back, tasting it, and puzzling over the flavors.
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.