4 Glasses Sherry. (2 oz Williams Humbert Dry Sack)
1 Glass Whisky. (1/2 oz Pig’s Nose Scotch*)
1 Glass Rum. (1/2 oz Smith & Cross Jamaican Rum)
1 Glass Prune Syrup. (1/2 oz Prune Syrup)
1 Dash Orange Bitters. (1 dash Bitter Truth Orange Bitters)
A little Sugar if desired. (None desired)
Shake (I stirred) well and strain into cocktail glass.
Since the cocktail, doesn’t specify what sorts of Whisky or Rum to use, I decided to go a bit avant garde and use Scotch Whisky and Jamaican Rum. Anyway, it is a Ship Cocktail. You gotta use Pirate Rum in a Ship Cocktail!
Interestingly, this turns out to be tasty, if you enjoy the flavors of the component spirits. The Sherry and Prune Syrup seem to act like flavor enhancers, extending and complementing the others. Nice, actually, probably one of my favorite recent Savoy Cocktails. Not that I expect that this endorsement will have a host of other cocktail bloggers running for the kitchen to make themselves prune syrup. Yer missing out, I tell you! It’s a very tasty sweetener, and those prunes stewed in port are tasty! Regularity, it is important, as you get older.
*Note, the teeny, tiny bottle of Pig’s Nose Scotch was sent to me by a marketing firm promoting the brand. Tasty stuff! I bet it is even tastier when poured from a 750ml bottle!
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.