Sweet Patootie Cocktail
1/4 Orange Juice. (1/2 oz Orange Juice)
1/4 Cointreau. (1/2 oz Cointreau)
1/2 Dry Gin. (1 oz Ransom Old Tom)
(1 dash Angostura Orange Bitters)
Shake well and strain into cocktail glass.

Hm, how did that Angostura Bitters get in there? Weird. Sometimes I go through my notes about the cocktails and kind of wonder what I was thinking! Well, I do prefer an Income Tax to a Brooklyn, (Err, I mean Bronx!, thanks Matt,) and oranges were undoubtedly smaller and probably more bitter before modern super market breeding took over. Even possible vintage Cointreau was a bit different in character.

In regards Ransom, well, I am curious about using it in different contexts, and, well, I find most dry gin cocktails which call for orange juice a bit boring on their own.

However, aside from a goofy name, this slightly more elaborate relative of the Orange Blossom doesn’t have a whole lot to recommend it.  Maybe if you were to use a bitter or esoteric variety of orange.  Tangerine?  With Navels or Valencias, there just isn’t a whole lot here.  The Ransom Old Tom ups the interest factor a bit, and is fairly tasty, but not quite enough to make this a slam dunk.

Very single notedly Orange.

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.