Rainbow Cocktail

Rainbow Cocktail

Rainbow Cocktail.
1/7 Crème de Cacao. (1/4 oz Mozart Black Chocolate Liqueur)
1/7 Crème de Violette. (1/4 oz Rothman & Winter Violette)
1/7 Yellow Chartreuse. (1/4 oz Yellow Chartreuse)
1/7 Maraschino. (1/4 oz Luxardo Maraschino)
1/7 Benedictine. (1/4 oz Benedictine)
1/7 Green Chartreuse. (1/4 oz Green Chartreuse)
1/7 Brandy. (1/4 oz Chateau de Pellehaut Reserve Armagnac)
Use liqueur glass and pour ingredients carefully so that they do not mix.

For those of you keeping track, the ingredients arranged themselves in the following order, bottom to top: Mozart Black, Luxardo Maraschino, Benedictine/YellowChartreuse, R&W Violette, Green Chartreuse, Brandy.

Every once in a while someone orders this during Savoy Cocktail Nights at Alembic Bar and we all groan. Why, oh why?

It’s true these are all perfectly palatable liqueurs, but this is just such a pain in the ass to concoct.  And the whole thing together, while not entirely unpleasant, is a bit of a shock to the system, if you are sensitive to sugar.

I finished it, it is true, more out of curiosity than anything else.

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.

5 thoughts on “Rainbow Cocktail

  1. So the ingredients in the recipe are not listed in the order in which they must be layered (highest to lowest gravity)? I think all of the pousse cafes in Baker’s are set up that way.

  2. Michael, I assume that order worked for whatever brands and specific gravities they had available at the time. I knew the R&W Violette wouldn’t sit that low, but I didn’t quite expect it to be as high as it ended up. Would have never expected it to be above Benedictine and yellow chartreuse.

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