Russell House Cocktail.
2 Dashes Orange Bitters. (Angostura Orange Bitters)
2 Dashes Syrup. (1/2 bar spoon Rich Simple Syrup)
3 Dashes Blackberry Brandy. (1 bar spoon Leopold Bros. Mountain Blackberry Liqueur)
1 glass Canadian Club Whisky. (2 oz Wiser’s Very Old)
Shake (I stirred) well and strain into cocktail glass.
About a million years ago, someone told me that they thought Wiser’s Very Old was a pretty good substitution for pre-prohibition or prohibition era Canadian Whiskey.
Well, I don’t know, not having tasted vintage Canadian Whiskey, but this is a pretty unappealing cocktail and Wiser’s Very Old is a not very appealing Whiskey. And for gosh sakes, it’s just a Whiskey cocktail with a dash of Raspberry Liqueur! Like the Palmer Cocktail before it, this has no business being as bad as it is.
A bunch of people gave me a hard time about using 40 Creek Barrel Select and the Alberta Springs Whiskies, but boy, I just don’t know. Those two are just about the only Canadian Whiskies I’ve tried and can even remotely enjoy on their own or in cocktails.
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.