Newbury Cocktail


Newbury Cocktail.

1 Piece Lemon Peel.
1 Piece Orange Peel.
3 Dashes Curacao. (1 tsp. Bols Dry Orange Curacao)
1/2 Italian Vermouth. (1 oz Dolin Rouge Vermouth)
1/2 Dry Gin. (1 oz Junipero Gin)

Shake (I stirred) well and strain into cocktail glass.

Kind of similar to the Dandy Cocktail, it make me wonder if those two recipes might have the same source.

Check out the new vintage glassware, fresh from the wilds of central New Jersey, courtesy of Chris over at An Exercise in Hospitality!  So cool, and beautifully retro!  Thanks Chris!

Anyway, a very nice cocktail, despite being basically a slightly citrus-ier Lone Tree.

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.

Metaxa Thursday Drink Night

Recently members of the Cocktails and Spirits Online Writers Group (CSOWG) gathered in San Francisco for an American Distiller’s Institute conference.

As we started planning for the conference, we were confronted with the question of what to do for the Thursday Drink Night that week.

Every Thursday night members of the CSOWG and the public converge on the Mixoloseum Bar, an online chatroom, to exchange drink ideas on a set theme or for a sponsored product.  For April 2nd, the sponsor was a flavored Brandy from Greece called “Metaxa“.

With that many members in one place, it seemed like we should plan a get together somewhere.

The techy overachievers in Seattle have recently been live streaming their Thursday Drink Nights at a bar called Vessel. I toyed with the idea of doing something similar in San Francisco, but came up blank trying to think of a bar that a) had WiFi and b) would not be too busy on a Thursday night to accommodate about a dozen thirsty cocktail geeks c) would be willing to make Metaxa drinks.

After some thought, I proposed the idea of having it at my house.

Rick, from Kaiser Penguin, and I would meet at Chez Flannestad in the afternoon and begin cooking alcohol sponges, aka “food”.  The rest of the crew would show up as their schedules and travel allowed, bringing booze and other supplies.  The SoCal contingent, including Matt Rowley, Matt Robold, and Marleigh, were travelling up that day and would come directly to the house.  Gabe’s, from cocktailnerd, flight would arrive later in the evening, requiring a sober chauffeur and host.  Also along for the ride were Trott, Humuhumu, Martin Cate, and a couple of Rick’s friends, Jon and Adam.  Surprise guests Debbie Rizzo, from DrinkPR, and Jon Santer stopped by bearing gifts, (strangely Martin Miller’s Gin and matching boston shaker set,) only to be driven off by presence of felines.  Camper said he was going to stop by, but then begged off later in the evening, claiming he had to “work”.

It was a really fun evening of friends, conversation, cocktails, computers, and, uh, Metaxa.

My drink:


1 1/2 oz Metaxa
1 1/2 oz Dry Oloroso Sherry
1/4 oz Cointreau
2 Dashes Peychaud Bitters

Stir with ice and strain into a cocktail glass. Garnish with an orange twist.

Comments included, “Not bad.”, “Tastes like it is from The Savoy Cocktail Book.”,  “Jacques and Dominic would like this one.”, and, “yes. no. yes. no. yes. no. yes.”

Evidence follows. If you would like any of the pictures removed, please make the check payable to Mrs. Flannestad.  I believe she also accepts PayPal.

BOTW–Hop Stoo… Errr.. Henge!

Hop Stoopid Label

At Beverages and More the other day, I noticed a new beer from Lagunitas Brewing Co. Hop Stoopid is a great name and it had a nice label, with the patented Lagunitas eccentric writeup.

Hop Stoopid in Glass

Not only that, it poured a beautiful orange into the glass.

Hop Stoopid Bubbles

And I got this picture, which is even cooler, of the constellations of bubbles on top of the surface of the beer.

Sadly, neither Mrs. Flannestad nor I really enjoyed the beer.  It is very, very hoppy.  According to the bottle, it has an IBU of 102.  Also, according to the bottle, with this beer Lagunitas experimented with created a “hop extract” to flavor the beer, instead of using whole hop flowers.

I don’t know if this is where the problem starts or what.  But for both Mrs. Flannestad and I the resulting beer is unpleasantly vegetal.  Mrs. Flannestad compared it to Moylan’s Hopsickle, the beer both of us had previously found hoppy to the point of unpleasantness.  In terms of raw hoppiness, I get her point, but the hop flavor profile of the two beers are very different.  With Moylan’s being ridiculously hoppy in a sort of normal extreme beer kind of way and Hop Stoopid tasting kind of cabbagey and straw-like in it’s hop character.


Fortunately, a trip down the coast for lunch (and pie!) resulted in a favorable coincidence.  Duarte’s Tavern is something of a classic California landmark.  Operating since 1894, Duarte’s is  justifiably famous for their pie, artichoke soup, and seafood.  It’s somewhere we like to go, from time to time, when we need to get out of the city and recharge.

The coincidence was that another beer I’d recently purchased on a hoppy beer buying spree, Deschutes‘ Hop Henge, was on tap when we stopped there Saturday.


Even with the vestiges of some sort of cold or flu-like virus running through my body, I could appreciate the well balanced extreme hoppiness of Hop Henge.  I know I’ve banged on about Deschutes before, and how much I enjoy their beers, but this is one very well balanced beer.  Not quite sure it is quite up there in the stratosphere with Russian Rivers’ Pliny the Elder or Younger, but it is a very nice extremely hoppy beer.  And, yay!  I still have a 22oz bomber of it at home to enjoy at my leisure!

Why The Savoy Cocktail Book?

Savoy Cocktail Book

One of the most common questions I get when friends and acquaintances find out about the Savoy Cocktail Book Project is, “Why?”

After these few years of making cocktail after cocktail, I have to admit I sometimes wonder the same thing.

To start from the beginning…

While planning a trip to New Orleans, I’d run across Chuck Taggart’s article about the Sazerac on his site Gumbo Pages. The level of detail and elaborate ritual involved for such a seemingly simple cocktail appealed significantly to my obsessive nature.

1) Chill the cocktail glass with ice.

2) Stir the whiskey, bitters, and syrup with ice.

3) Discard the ice from the cocktail glass.

4) Dash absinthe into the glass and swirl to coat.

5) Discard most of the Absinthe.

6) Strain the chilled whiskey into the glass.

7) Squeeze a lemon peel over the glass and serve.

When executed well, it is an amazing drink that completely eclipses every one of its component ingredients.

So when we went to New Orleans, we went on a bit of a Sazerac quest, asking for them at most of the bars we got to. While we got a few really good Sazeracs, most were just not quite as tasty as the ones I had been making at home.

That made me curious. What if the same was true for other cocktails?

Earl of Savoy Book Illustration

What usually happens when I get curious about things is I get a bit obsessed. I read every thing I can find on the subject. I participate actively in online forums on the subject. I post questions to the same forums. In general, I stuff as much of the subject as I can find into my brain until it can hold no more.

As I’ve mentioned before, this has happened many times in the past. With Comic Books, Jazz Music, Computer Games, Computer Hardware, Cooking, Gardening, Botany, and now Cocktails.

But even after all that, I was still really only making the same few cocktails. Old Fashioneds, Manhattans, Sazeracs, and Margaritas. There was a whole world of cocktails out there that I didn’t know and hadn’t tasted. How would I familiarize myself with more of them? Where should I start?

Fortunately, Ted Haigh’s book, “Vintage Spirits and Forgotten Cocktails,” was published about this time, pointing a way towards both culinary and historical research into cocktails. Not to mention a gold mine of information regarding the historically appropriate ingredients to make those classic cocktails with.

About this time another participant on the Spirits and Cocktails forums started posting occasionally about obscure recipes he found in an edition of Patrick Gavin Duffy’s “Official Mixer’s Manual”. At the same time, another friend decided to familiarize himself with cooking by attempting to make all the recipes, in order, from a copy of “Joy of Cooking”.

The idea of making cocktails from one or another book, not haphazardly, but systematically and sequentially kind of appealed. It certainly wasn’t as quixotic as attempting to make all the recipes from the “Joy of Cooking”.

Savoy Statue

I scanned through my bookshelf, looking at the spines. From the start, I knew I wanted to do a vintage book, not a modern edition. I wanted to get back to the origins of modern cocktails. Delightful gentleman, though they are, Wondrich, Haigh, Regan, and DeGroff were thus out of the running.

Looking at what remained, four stood out: Jerry Thomas’ “The Bartender’s Guide”, “The Old Waldorf-Astoria Bar Book”, Charles Baker’s “Gentleman’s Companion”, and “The Savoy Cocktail Book”.

Jerry Thomas, at the time, just seemed too far in the past. Similarly, there seemed to be just too many defunct ingredients in the Waldorf-Astoria Bar Book. Charles Baker was very, very tempting, but his recipes seemed like they would be too much of a pain to transcribe and interpret. Besides, what few cocktails of his I had made, had never turned out all that well, without some serious massaging.

That left “The Savoy Cocktail Book”. In its favor, it didn’t seem to have all that many defunct ingredients, a modest variety of ingredients, most recipes were easy to read, and the cocktails were listed purely alphabetically, rather than by ingredient or some other categorical system.

In the deficit category, according to the back of the book, it contained 750 cocktail recipes. Even making one or two cocktails a day, this was going to take a while.

I mentioned the idea to some of the powers that were at and got a warm reception and some interest.

Well, then…

Not being one to shirk a challenge, on June 8th, 2006, with a cocktail called “The Abbey,” I took the plunge and posted the first cocktail and picture to a topic I called, “Stomping Through the Savoy: A to Zed.”

Entrance to the American Bar at the Savoy

The Rules:

  • Make the recipes in order.
  • Make the recipes as written.
  • Try to get as close to the original ingredients as possible.
  • Take a picture of every cocktail.
  • Do some research into the cocktail’s name, history or ingredients.
  • Don’t drink yourself to death.

Make the Recipes in Order

Being, by nature, a rather disorganized and undisciplined person, it’s often tough for me to submit to systems.  In fact, more often than not, I find myself, even when I think I am behaving, subconsciously subverting rules through selective memory.  If I just picked out random recipes and made those, I’d never get done with this book.  I’ll plod through, one after another, as best I can.  I am hard headed enough to follow through to the bitter end, once I get started.

Make the Recipes as Written

I have a small problem following recipes to the letter. No matter what, I always think there is some small thing that I can tweak to make them “Better”.

Probably this is partly a line cook’s attitude. For a line cook, there usually aren’t recipes. There are ingredients, your execution, and taste. There are no “This pasta has 1 tsp of garlic, ½ tsp of pepper flakes, ½ tsp of salt, and ½ cup tomatoes.” When you’re trained, it’s all visual. “The pasta has this much of this, a pinch of that, a scoop of that. It should taste like this. OK, you make it.”

When I first started making cocktails, I guess I thought there would be some sort of transference of ability. I could just start screwing around with cocktail recipes and be able to tweak them for the better without really knowing what I was making. At about the time I started The Savoy Project, I was beginning to realize how little I knew and how much I needed to learn. My portion sizes were ridiculous, I didn’t understand the qualities different spirits brought to drinks, or even how much difference a simple change of brands of spirits could make in a simple cocktail. I did understand it was important to use fresh juices and quality spirits, but that only gets you so far. What better way to learn than to submit to a higher authority and just make the recipes?

Try to Get As Close to the Original Recipes as Possible

Initially I interpreted recipes pretty literally. Only using traditional spirits, rather than modern styles. Trying to locate Cuban Rum for where Bacardi was called for. Using Canadian Whiskey where Canadian Club was called for. Only using old school gins from England.

But the more you learn, the more that seems to become a waste of time.

For instance, when you start researching recipes, you discover how much substitution was already going on. That almost every Savoy recipe calling for Canadian Club, originally called for Rye or Bourbon. It was only because of Prohibition and the limited availability of American Whiskies, that the Savoy bartenders substituted Canadian Club.

When I talk about “lost” ingredients now, I like to divide them into three categories.

1) Those no longer made, like Crème Yvette, Hercules, Caperitif, and a few others. For some of these we really don’t even have a clue what they might have tasted like.

2) Those which are still made, but are difficult to get. When I started in 2006, this was a much larger category than it is today in 2009. Absinthe, Pimento Dram, Crème de Violette, Swedish Punsch, and Old Tom Gin were all in this category. All could pretty much only be gotten by expensive mail order or by traveling to where they were made. Today, I am told, there are 53 Absinthes alone either on the market or waiting for TTB approval.

3) Those which are still made, but whose current formulation differs so radically from their vintage character that they may no longer be suitable for the recipes or cocktails originally created for them. This is always a grey area, but really the most vexing of the three categories. For example, many cocktail in the Savoy Cocktail Book call for something called, “Kina Lillet”. Is the character of modern Lillet Blanc really even close to Kina Lillet? Signs point to, “no”. The same with many ingredients, even those as simple as French and Italian Vermouths.

Bar at the American Bar at the Savoy

Take a Picture of Every Cocktail

I never try to get the most beautiful picture, or even the most beautiful garnish or glassware when taking pictures of my drinks. If I have any goal, it is either to capture some transient quality of a freshly made drink, or just to try to take a picture that presents a drink in a way that I’ve never seen before. Light glinting off the orange oils which I have just sprayed across the surface or the slight foam caused by a vigorous shake. But most of the time it is just to take an unvarnished and real picture. This is what the drink looks like. Not a glossy shot for a magazine.

Do Some Research into the Cocktails, Name, Recipe, or Ingredients

The Savoy Cocktail Book is a terse recipe book. Basically just lists of ingredients and the instructions, “Shake well and strain into cocktail glass.” If this journey is going to be interesting to me or the readers, part of it is going to have to be filling in those blank spaces between the names, ingredients, and recipes.

Researching ingredients has been among the most fun things. Particularly my little obsession with the nature of Hercules, proved to be of some value to the cocktail community. When I started making Savoy recipes, everyone agreed with Stan Jones, that Hercules was an “Absinthe Substitute” of some sort. At my prodding, and stubbornness, we uncovered that the commonly held assumption was completely wrong. We still don’t know exactly what it might have tasted like, but at least we now know it wasn’t an Absinthe Substitute, but an aperitif wine fortified with Yerba Mate.

For me, though, some of the most fun has been researching cocktail names. To find out who a Barney Barnato, Gene Tunney, or Odd McIntyre might have been. To turn up some clue as to why their name might have been honored or ridiculed with a cocktail. To gain some small insight into the culture and time that the book was written. Not to be over dramatic, but sometimes it does feel a bit like time travel, to discover these facts and try to taste the character of the time in the drink.

Savoy Shaker

Don’t Drink Yourself to Death

750, or as it turns out 888, cocktails is a lot of drinking, and I’m far to cheap to throw out just about any crazy mixture I have concocted. As the folks at Burrito Eater say, “The site’s called ‘Burrito Eater’, not ‘Burrito Taster’”.

On the other hand, there are days when I don’t even feel like drinking alcohol, let alone fix up some liqueur laden, complex, early Twentieth Century cocktail. In addition, my obsession with beverages stretches across just about every species of alcoholic and non-alcoholic beverage. From Straight Whiskey to First Flush Darjeeling Tea.

If I want to come out of this enterprise with some small sliver of a liver and a brain, some moderation is necessary.

As the project developed and I did some experiments on my own tolerance and ability to photograph and blog, about 5 Savoy cocktails a week turned out to be a good balance between sanity and the abyss. That compromise has pushed the duration of the project out a bit further than I initially intended. So it goes.

So, really, “Why?”

Initially just curiosity. As the project continued and other’s interest developed, it soon reached a point where there really was no choice not to continue. Even taking a small break, as I have been for the last couple months, has gotten me some quizzical emails. “What is up with the Savoy Stomp?”

To answer their questions in the affirmative, “The Stomp Goes On!

All That Is Known About Cocktails


1. Ice is nearly always an absolute essential for any Cocktail.

2. Never use the same ice twice.

3. Remember that the ingredients mix better in a shaker rather larger than is necessary to contain them.

4. Shake the shaker hard as you can : don’t just rock it : you are trying to wake it up, not send it to sleep!

5. If possible, ice your glasses before using them.

6. Drink your Cocktail as soon as possible. Harry Craddock was once asked what was the best way to drink a Cocktail : “Quickly,” replied that great man, “while it is laughing at you!”

Thanks to some of my compatriots in the CSOWG for help on this post. Gabe from cocktainerd for invaluable editorial input and Blair from TraderTiki’s Booze Blog for cleaning up what seemed to me to be a hopeless morass of MS Word HTML.

Fowl Mouthed Humanity

Riding home on the N yesterday, with a sore throat and probably a fever, a group of fellow riders conspired to make my evening even more miserable.

First a gentleman got on the train, with an interesting strategy for getting contributions: Repeatedly and loudly saying, “Can anyone give me money for food? Can anyone give me money for a burrito?” over and over.

This sort of thing, you come to expect on the N. Typical, not that bad. Annoying, but harmless.

But when he passed another gentleman on the bus, that gentleman said, “Why don’t you just sit down and shut up!”

Well, fair enough. I looked at that gentleman and saw he was reading Neal Stephenson’s “Cryptonomicon”. Well groomed, with dockers and white sneakers.

The panhandling gentleman moved to the end of the train and sat down. But continued to loudly and repeatedly ask for money for food.

White sneaker dude also kept his end of the deal up. Glaring at the panhandler and occasionally yelling something at him. When someone accidentally bumped the panhandler he exclaimed, “Don’t touch me, I’ll call the cops!”

To which white sneaker guy countered, “Yeah, pan handling on MUNI, that’s against the law, isn’t it?”

At which point I’m beginning to wonder about the motivations here. Then I notice white sneaker dude has his hand in his pocket and is fingering something. I look a bit closer and see that it is a can of mace or pepper spray.

Looking at him, I see the look in his eye. It’s the hopeful look that a nerd gets when he thinks he’s got an ace up his sleeve that will enable him to finally beat the bully who has been torturing him. He wants the homeless guy to come at him. He’s baiting him so he can pepper spray him and maybe get in a punch or two.

They go at it some more. Yelling back and forth swearing at each other. White sneaker guy, with white knuckles around his pepper spray bottle sez, “Goddamn drug user, why don’t you go do some crack or heroin and kill yourself!” Thankfully, the panhandler seems to have enough sense not to approach the white sneaker guy.

At Duboce and Church, the MUNI train driver finally comes back to our train and asks the panhandler to get off the train.

Relieved that nothing worse would happen than shouting, I start to calm down.

Then someone else sez to white sneaker dude, “Man, the only thing that allows those people to survive in San Francisco is that we’re too afraid to touch them.” To which a middle aged woman in a jeans jacket and carrying a bag replies, “Next time we’ll all wear hazmat suits and lay into him.”

White sneaker guy mutters something like, “Goddamn disgusting San Francisco,” and I have to admit I’m thinking the same.

Nevada Cocktail

Nevada Cocktail

The Nevada Cocktail

1 Hooker of Bacardi Rum. (1 1/2 oz Montecristo White)
The Juice of 1/2 Grapefruit. (Shoot, should have measured.)
The Juice of 1 Lime. (Juice 1/2 lemon)
Powdered Sugar. (Scant teaspoon caster sugar)
1 Dash Bitters. (1 dash Angostura)

Shake well and strain into cocktail glass.

This is another one from Judge Jr.’s prohibition era tome, “Here’s How!”

Actually probably the best drink of any from that book so far. Really highlights the floral flavors of the rum, grapefruit, and bitters.

About all I’d say is it’s a bit too large. Divided in two, this would be a good appetizer cocktail. Bittersweet and tart. This large and it gets a bit acid-ey on the stomach by the end.

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.

Napoleon Cocktail

Napoleon Cocktail

Napoleon Cocktail

1 Dash Fernet Branca. (1/3 tsp. Fernet Branca)
1 Dash Curacao. (1/3 tsp. Bols Dry Orange Curacao)
1 Dash Dubonnet. (1/3 tsp. Vergano Lulli Americano)
1 Glass Dry Gin. (2 oz Beefeater Gin)

Shake (I stirred) well and strain into cocktail glass. Squeeze lemon peel on top.

As we’ve noted, while there were a number of civilized fifty-fifty martini type drinks on the menu before and after prohibition, there was also no shortage of, “Hey! That’s just booze in that glass!” drinks either.

If I were you, I’d go a bit long on those dashes. As measured above, this tasted pretty much like a big, cold glass of gin.

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.

Mule’s Hind Leg Cocktail

Mule's Hind Leg Cocktail

The Mule’s Hind Leg

1/5 Gin. (1/2 oz North Shore Distiller’s No. 11)
1/5 Benedictine. (scant 1/2 oz Benedictine)
1/5 Applejack. (1/2 oz Clear Creek 2 year Apple Brandy)
1/5 Maple Syrup. (scant 1/2 oz Maple Syrup)
1/5 Apricot Brandy. (1/2 oz Zwack Barack Palinka)

Shake well and strain into cocktail glass.

Another lovely prohibition era libation from the oeuvre of Judge Jr.

The only possible way I could see drinking this was to use apricot eau-de-vie instead of apricot liqueur. Even then, this is pretty much a waste of perfectly good alcohol.

Reduce the Benedictine and the Maple Syrup to a bar spoon or so. Add some bitters.

There might be a drink worth salvaging here.

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.

Mountain Cocktail

Mountain Cocktail

Mountain Cocktail

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.

Moulin Rouge Cocktail

Moulin Rouge Cocktail

Moulin Rouge Cocktail

3 Dashes Grenadine. (1 barspoon homemade grenadine)
1/2 Apricot Brandy. (1 oz Rothman & Winter Orchard Apricot)
1/4 Orange Gin. (1/2 oz Orange Juice. Wait a sec! Oh, goddamn it!)
1/4 Lemon Juice. (1/2 oz Lemon Juice)

Shake well and strain into cocktail glass.

Here I was getting all in a bother about how weird the next cocktail looks, and I totally screwed the pooch on this one.

Orange Gin, not Orange Juice.

I was wondering why this cocktail had no booze!

In any case, as made, this isn’t awful. In fact it’s kind of tasty, in a kiddie cocktail kind of way. Heck, double the size or maybe serve it over rocks, and it would be a pretty awesome breakfast drink.

Sigh, I guess this will be a “do over” later tonight.

…a bit later…


Moulin Rouge Cocktail

3 Dashes Grenadine. (1 barspoon homemade grenadine)
1/2 Apricot Brandy. (1 oz Rothman & Winter Orchard Apricot)
1/4 Orange Gin. (1/2 oz Orange Gin*)
1/4 Lemon Juice. (1/2 oz Lemon Juice)

Shake well and strain into cocktail glass.

This is pretty good. I think I preferred it to the orange juice version. It’s a bit drier.

It’s sweet but not as super sweet as you expect with that much liqueur. That may be because both the R&W Apricot and my grenadine are not as sweet as some versions of same.

I find my ideal for sours is somewhere around the very difficult to write in fractions 1/2 oz Lemon, 3/4 oz liqueur.

*1/3 bottle of No. 209 Gin infused for a couple hours with 1 tbsp crushed Juniper Berries, 1 Whole Clove, 2 crushed Green Cardamom Pods, and the microplaned peel of 1 orange.

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.