1/4 Grenadine. (1/2 oz Homemade Grenadine)
1/4 Italian Vermouth. (1/2 oz Punt e Mes)
1/2 Canadian Club Whisky. (1 oz Alberta Premium Canadian Whisky)
Shake well and strain into cocktail glass.
Again, this seemed a bit sweet without some bittering agent. Stretched the rules a bit and used Punt e Mes. It’s just about the only Sweet vermouth we use at Alembic. Blame Daniel Hyatt. He’s a bad influence.
Like the “One Exciting Night” I enjoyed this more than I expected, with the Punt e Mes providing enough contrast and bitterness to counter the sweetness of the homemade grenadine. Enjoyable flavors too. Though if making it for myself again, I’d probably use 1 1/2 oz whiskey, 3/4 oz Punt e Mes, and a barspoon of Grenadine.
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.