Seventh Heaven Cocktail (No. 1)
1 Dash Angostura Bitters.
2 Dashes Maraschino. (5ml Luxardo Maraschino)
1/2 Glass Caperitif. (1 oz Dolin Blanc)
1/2 Glass Dry Gin. (1 oz North Shore Distiller’s #6)
Stir well and strain into cocktail glass. Squeeze orange peel on top. Add a cherry (Amarena Fabri Cherry).
I still have no real information about what Caperitif might have been. As far as I know, it was thought to be a deep golden Quinquina made in South Africa (thus CAPE, as in Cape Town, peritif.) Lately I have been sticking to the Dolin Blanc mostly because, well, I like Dolin Blanc, and the cocktails which call for Caperitif are tasty when made with it.
This is no exception. In fact, if a Manhattan made with White Whiskey and Dolin Blanc is a “White Manhattan”, this is pretty darn close to a “White Martinez”, no? Actually, it IS nearly identical to one of my favorite Martini variations, The Imperial Cocktail, and I prefer the amarena cherry as a garnish to the olive.
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.