Sunshine Cocktail (No. 2)
The Juice of 1/4 Lemon. (Juice 1/4 Lemon (about .25 ounce))
2 Dashes Crème de Cassis (5ml/Teaspoon Brizard Creme de Cassis)
1/2 French Vermouth. (1 oz Noilly Prat Dry)
1/2 Bacardi Rum. (1 oz Havana Club Anejo Blanco)
Shake well and strain into cocktail glass.
What Sunshine Numbers 1 and 2 have to do with one another, is anyone’s guess. Clearly there is no familial resemblance based on ingredients.
What we do have is a rather light and gussied up version of the Bacardi Cocktail (Rum, Grenadine, and Lime or Lemon Juice). The addition of Dry Vermouth softens the impact of the rum and the Cassis stands rather head and shoulders above the average Grenadine. Well, either that, or it is an El Presidente with a bit of Lemon.
Either way, quite a pleasant cocktail.
Heck, this would be even nicer doubled and served over ice with some soda, especially on a hot day!
Again struggling with the light meter on this one, so apologies for the murky appearance of the photo.
If you see Lauren Bacall coming, be sure to hand her a glass of Sunshine BEFORE you whistle.
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.