St. Mark Cocktail
1/6 Groseille. (1/2 of 3/4 oz Small Hand Foods Grenadine)
1/3 Burrough’s Beefeater Gin. (3/4 oz Beefeater Gin)
1/6 Cherry Brandy. (1/2 of 3/4 oz Cherry Heering)
1/3 French Vermouth. (3/4 oz Dolin Dry Vermouth)
Shake well and strain into cocktail glass.
Still no Groseille (aka Red Currant) syrup, so am using Grenadine. Haven’t found a commercial source, and I just can never quite get the timing right to make it myself. Red currants are only available at the Farmers’ Markets for, like, a day in California.
Interestingly, Jennifer Colliau has made Groseille every year and we even briefly had it at Heaven’s Dog. However, the timing was just not right for the St. Mark Cocktail. Well, besides, she describes the flavor in this blog post as tasting, “more like fake grenadine. Real grenadine, as I make it anyway, is very rich and pomegranate-y, and the groseille is more red fruit flavored and floral.” So that is not all that compelling a reason to search it out or make it.
Speaking of Jennifer, I’ve finally gotten too lazy to make my own grenadine and am using Small Hand Foods Grenadine instead. Hers is better anyway.
The St. Mark Cocktail is very intensely cherry and red berry flavored. To be honest, I think it is probably a little too intense. If I were making it for anyone else, I would make it slightly larger and turn it into a long drink, straining it over ice and topping it up with soda. Oh wait, then it would just be a Singapore Sling! Ha!
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.