Making a batch of Hercules for tonight’s Savoy Night at Alembic.
Stop by for a warming beverage on this cold, dreary San Francisco Fall night.
1 Stick Cassia Cinnamon, crushed
2 tsp. Coriander Seed, crushed
3 Cardamom Pods, crushed
8 Whole Cloves, crushed
1 tsp. Quinine Powder
1 tsp Gentian Root
1/4 Cup Yerba Mate
1 bag peppermint tea
Rind 2 Seville Oranges
Rind 1/2 Valencia Orange
1/2 cup Raw Sugar
750ml Quady Elektra Orange Muscat
1/4 cup Osocalis Brandy
METHOD: Combine spices, peel, yerba mate and wine. Heat to 160 degrees. Add mint and allow to steep for 15 minutes. Filter through chinois and add Brandy. Let stand for at least a day. Pour liquid off of sediment and through a coffee filter and bottle.
2 Dashes Grenadine. (Bar Spoon Homemade Grenadine)
1/3 French Vermouth. (3/4 oz Dolin Dry Vermouth)
2/3 Dry Gin. (1 1/2 oz Beefeater’s Gin)
Shake well and strain into a cocktail glass. Squeeze lemon peel on top.
For some reason, I just felt like going with the actual instructions for a change and shaking this.
Only a very, very slight difference from the preceding “Rose Cocktail (French Style No. 1)”, I can’t say the Roselyn is exactly anything ground breaking. Another slightly sweetened and en-pinkened Dry Martini. Not that there is anything wrong with that, per se. It’s just if you’re going to go around pinkening Martinis, doing it with Peychaud’s or Angostura Bitters would be a lot more flavorful than 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.