Mr. Eric Sutton’s Gin Blind Cocktail
6 Parts Gin. (1 1/2 oz Hayman’s Old Tom Gin)
3 Parts Curacao. (3/4 oz Clement Creole Shrubb)
2 Parts Brandy. (1/2 oz Germain-Robin Fine Alambic Brandy)
1 Dash Orange Bitters. (1 dash Regan’s Orange Bitters, 1 Dash Fee’s)
Invented by THE Mr. Sutton. Chelsea Papers please copy. This is a very troublesome form of refreshment.
I went with a quarter ounce per “part”.
Well, if there was ever a cocktail that needed a “hard shake”, it’s this one, simply based on the proof of the ingredients involved. Though, aside from the measurements and strength, I’m don’t know what is so very “troublesome” about this “refreshment”. A tad sweet, but nothing particularly evil or insidious…
Looking up Eric Sutton, I’m not sure who this might be named after. Google is not particularly helpful.
There was a gentleman of that name who worked translating many books, notably Sartre and de Maupassant, into English in the 1920s through the 1950s. Though now that I look closer, it seems he translated books for Constable & Co, the publishers of the original version of the Savoy Cocktail Book! Oh ho!
One friend suggested that Carl Sutton, of Sutton Cellars fame, and myself should get together, drink a bunch of these, and get into some trouble. Knowing Carl, I believe that would be the outcome, no matter what we might be drinking.
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.