Trilby Cocktail (No 2)

First, just a reminder that this Sunday, September 26, 2010, is our monthly exercise in folly, Savoy Cocktail Book Night at Alembic Bar. If any of the cocktails on this blog have captured your fancy, stop by after 6 and allow the skilled bartenders (and me) to make them for you. It is always a fun time.

Trilby Cocktail (No. 2)
2 Dashes Absinthe. (2 dash Lucid Absinthe)
2 Dashes Orange Bitters. (2 dash Angostura Orange)
1/3 Parfait Amour Liqueur. (3/4 oz Pages Parfait Amour)
1/3 Scotch Whisky. (3/4 oz Famous Grouse Scotch)
1/3 Italian Vermouth. (3/4 oz Carpano Antica Vermouth)
Shake (I stirred) well and strain into cocktail glass.

Wow, this is possibly THE least appealing cocktail I’ve made so far from the Savoy Cocktail Book. Not only does it taste and smell like Grandma Squeezins’, but it is also a most unappealing inky black color, as if you had spilled squid ink into a glass. Who knew Grandma had such a black heart? I can’t really think of anything to recommend it.

You know those folks who tell you to make a Martini by just looking at the vermouth bottle? They’re wrong. But believe me, you’ll be better off if you make a Trilby Cocktail (No. 2) by pouring yourself a glass of nice Scotch. Say, something like this Murray McDavid bottling from Clynelish suggested to me by Amy at Cask Store.  Then just look at a roll of Violet Candies. Preferably from across the room. Actually, I think the candies are a little dangerously close to the Scotch in this picture, chance of violet contamination. Get them this close, at your own risk.  If you’re really feeling daring, maybe make yourself a Rob Roy, just leave the violets out of it.

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.