Royal Cocktail (No. 3)
1/3 Gin. (3/4 oz Plymouth Gin)
1/3 French Vermouth. (3/4 oz Dolin Dry Vermouth)
1/3 Cherry Brandy. (3/4 oz Cherry Heering)
1 Dash Maraschino. (1 dash Luxardo Maraschino)
Shake (I stirred) well and strain into cocktail glass, with cherry.
In “Barflies and Cocktails”, Harry McElhone notes this is a “Recipe by Otis Mackinney, from the Hotel Royal, Nice, 1908.”
I liked this a lot more than the previous Royal Cocktail, but it is still not quite there for me.
A dash of Peychaud’s Bitters, or maybe even Absinthe, would go a long way towards making this a truly exciting cocktail.
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.