Newton’s Special Cocktail.
1 Dash Angostura Bitters.
1/4 Cointreau. (1/2 oz Cointreau)
3/4 Brandy. (1 1/2 oz Cognac Dudognon)
Shake (I stirred) well and strain into cocktail glass. (Orange Peel).
Oddly despite the fact that this possesses no chocolate, one of the stronger implied notes was that of chocolate. I fought the urge to remake it with a splash of Creme de Cacao and allowed myself the luxury to enjoy the negative space implied by its absence.
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.