Sevilla Cocktail (No. 1)

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Sevilla Cocktail (No. 1)
1/2 Italian Vermouth. (1 oz Carpano Antica)
1/2 Bacardi rum. (1 oz Havana Club 7)
1 Piece of Orange Peel.
Shake (I stirred) well and strain into cocktail glass. (Squeeze another piece of orange peel over the drink.)

Similar to the Fair and Warmer, Fluffy Ruffles, Little Princess, and Palmetto Cocktail this is another Rum (or Cuban) Manhattan, and, as such, what’s not to like?  Pick your rum, pick your vermouth, and go to it.  Happened to have a bottle of Havana Club 7 around the house, so that’s what I went with.  Thoroughly enjoyable.

I am nominally confused what a Rum Manhattan has to do with Sevilla.  Maybe it should be stirred with Seville Orange (or bitter orange) peel in the drink, instead of sweet orange peel?

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.

4 thoughts on “Sevilla Cocktail (No. 1)

    • Oh good catch! I missed the Palmetto!

      Though, they are mostly slightly different.

      I think during the heyday of Cuban Rum, aka Prohibition, it just got used a lot in drinks instead of whiskey.

  1. Wouldn’t the drink be different stirred if the ice wasn’t bruising up the orange peel like it would in a hard shake? I guess the peel could be muddled to extract some bitterness and oils, and then stirring would accomplish the same thing.

    • I always squeeze the orange peel into the booze before adding ice, so I kind of doubt there’s a huge difference, aside from one being cloudy and ugly and the other being clear and lovely.

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