2 Glasses of Gin (1 oz Junipero Gin), 2 of Sherry (1 oz Bodega Dios Baco Amontillado), 1 of Syrup of Prunes (1/2 oz Prune Syrup) and 1 of strained Orange Juice (1/2 oz orange juice). Shake thoroughly in cracked ice, and serve.
Right, well, sure “Syrup of Prunes” isn’t exactly a SEXY ingredient, with its promises of regularity and high fiber content.
All the same, it’s a darn tasty sweetener! Kinda raisin-ey and complex, especially following the procedure below, this isn’t something to be laughed at.
It is a bit of an odd bird of a cocktail. Gin, Sherry, Orange Juice, and prune syrup. Actually, this cocktail, the Blues Cocktail, and the Ship Cocktail are the only three in the book that call for Prune Syrup.
Not exactly a Martinez. Complex and sorta fruity. It would be really interesting to put this in front of someone blind.
I really enjoyed it. And the prunes cooked in the syrup are delicious to eat!
*From Eddie Clarke’s Shaking in the Sixties, “Prune Syrup. Put one lb of prunes (which have been soaked in cold water for 24 hours) into a saucepan with two heaped teaspoonfuls of brown sugar, a piece of vanilla, and enough cold water to cover them. Boil until half the liquid has disappeared, then add a tumblerful of claret and simmer until the prunes are cooked. You may add a port glass of brandy to the prunes about ten minutes before removing them. Strain the contents of the saucepan and then pass the juice through muslin. When it is cool put it in a bottle and cork tightly. This syrup will keep for two to three weeks. The prunes, of course, are delicious to eat.”
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.