1/3 Crème de Cacao. (3/4 oz Mozart Black Chocolate Liqueur)
1/3 Sweet Cream. (3/4 oz Cream)
1/3 Brandy. (3/4 oz Osocalis Brandy)
Shake well and strain into cocktail glass. (How about: Lightly whip cream with a dash of sugar syrup until slightly thickened. Stir brandy and Creme de Cacao together to chill and strain into a cocktail glass. Layer thickened cream carefully onto drink. Garnish with freshly grated nutmeg.)
OK, I’m cheating. I can’t take the credit for this great idea.
One of the drinks we are serving at Heaven’s Dog is from Charles H. Baker, Jr. and called the “Tiger’s Milk II”. This drink follows the pattern for most cream and spirits drinks and is of typically Baker-esque proportions.
Old brandy 1 1/2 jiggers, Bacardi Gold Seal the same; 1/2 cup each of thick cream and milk, then sweeten to taste. Shake vigorously for at least 1/2 minute with big lumps of ice and serve in a goblet. Dust with nutmeg, or ground mace, or cinnamon.
Uh, yeah, since Baker preferred 2 oz jiggers, that’s, um, 6 ounces of spirits and a cup of half and half. Wheee! That’s a party in a glass, all right.
Erik Adkins shrunk the spirits by about a third, then separated the cream agitation from the chilling of the cocktail. When I asked he how he’d thought of separating the cream out of the drink into a separate element, he said he’d seen a similar drink at Clover Club in Brooklyn, NY. In any case, the Tiger’s Milk II has proven to be a brisk seller at the restaurant, even if it is a bit of a pain to make.
So I am stealing from him and the Clover Club here for my version of the Panama.
Give it a try some time, and you’ll see this Alexander-like drink in a new light.
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.