Swazi Freeze Cocktail
1 Dash Peach Brandy. (5ml/1tsp Massenez Creme de Peche de la Vigne)
1/3 Canadian Club Whisky. (3/4 oz 40 Creek 3 Grain)
2/3 Caperitif (5ml/1tsp Amaro Montenegro, 1 1/2 oz Dolin Blanc)
Stir well and strain into cocktail glass.
For the Caperitif my current favorite substitution remains Blanc/Bianco Vermouth with a dash of Amaro Montenegro.
Accurate or not, this substitution is really tasty in the Swazi Freeze Cocktail, in fact the Swazi Freeze is just about the best use of 40 Creek 3 Grain I’ve found so far. Also one of the most enjoyable Savoy cocktails I’ve made in the while. I suppose, not dissimilar to one of my favorite modern cocktails, Julie Reiner’s Slope Cocktail.
As usual, cocktails with weird names and Caperitif in the ingredient list are related to South, or in this case Southern, Africa.
For more information about Swazis and Swaziland:
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.