Oom Paul Cocktail.
1 Dash Angostura Bitters.
1/2 Caperitif. (1 oz Dolin Blanc Vermouth)
1/2 Calvados. (1 oz Germain-Robin Apple Brandy)
Shake (I stirred) well and strain into cocktail glass.
I’ve struggled with various substitutions for “Caperitif” over the course of these cocktails, and I don’t know if it’s just that I really like Dolin Blanc, but it was a very interesting foil for the flavors of the Apple Brandy in this relatively simple cocktail.
Intrigued enough with the results, I remade it with Calvados Groult Reserve and enjoyed it even more. I’m not sure if I agree with one friend’s assertion that, “Calvados is always better,” but in this case it was definitely more interesting than the American Apple Brandy.
If you like Apple Brandies as much as I do, this is a great cocktail to become familiar with their character.
Another unusually named cocktail with Caperitif. I should know by now that pretty much any cocktail with some weird ass name and Caperitif is going to have something to do with the Anglo Boer Wars.
From the Wikipedia entry for “Paul Kruger“:
Stephanus Johannes Paulus Kruger (10 October 1825 – 14 July 1904), better known as Paul Kruger and affectionately known as Oom Paul (Afrikaans: “Uncle Paul”) was State President of the South African Republic (Transvaal). He gained international renown as the face of Boer resistance against the British during the South African or Second Boer War (1899-1902).
More information here: “Who Was Paul Kruger”
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.