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.

9 thoughts on “Trilby Cocktail (No 2)

  1. Not that there’s much real hope for the poor #2, but Pages? It’s artificial everything. You could have at least given the R&W violet a try or (given your decision to sacrifice some really expensive scotch) Hermes, if you had some lurking about. It might also be worth having tried the Cooper Creme Yvette.

    Michael

    • Oh yeah, the Pages is the only Parfait Amour I could find. If you stop by Alembic Sunday night, we can try it with Brizard, Punt e Mes, and whatever single malt they have on the rail, usually Glenrothes. Not really hopeful that it will be any better, but we shall see.

  2. Very little with Parfait Amour ever turns out well it seems regardless of the brand. Marie Brizard is the most common one here in MA (although Pages has entered the market somewhat).

  3. try this…
    2 parts famous grouse
    1 part sweet vermouth
    1/3 ounce gran marnier
    2 dashes absinthe
    1-2 dashes angostura bitters
    garnish with clementine peel

    A trilby #3?

  4. I discovered this cocktail at Absinthe in san francisco and from the beginning was impressed. Now, admittedly, it’s not for everyone but there are things about this drink that are most definitely recommendable. For one, the appearance is decidedly not black, but a sensuous dark violet with faint amber at the edges. This gives the impression of what I can only describe as suede. Which is in itself interesting and in my experience unique to the cocktail world. There’s a trend to mix absinthe with scotch of late and I usually find it a disagreeable pairing. Here, however, the sweet vermouth and parfait amour act to modulate those two elements into a relative harmony and yet I would challenge anyone to discern that either of those two indigents are even in the drink. This is a good thing because left to its own devices, parfait amour is a a thing that perhaps should not have been. In fact, here is the only instance I have ever encountered where, as much as it pains me to admit, it works. I think it’s a sophisticated and beguiling drink, somewhat akin to a bobby burns. Of course if you go in with a preconceived notion about the ingredients you are almost certain to dislike this cocktail. But if you have an eye for the subtle and unique you may find that it intrigues you.

    • Note: I use the ratios from Absinthe which are as follows:
      1.5 scotch (I use Glenmorangie)
      .5 parfait amour (brizzard)
      .5 sweet vermouth (I use cocchi)
      2 dashes orange bitters (angostura)
      a dash of absinthe (Pernod) to rinse glass

  5. Jake has hit the nail on the head. This cocktail is not for everyone, and I have a fair share of stinkers, but done right, the Tribly is right up there.

    I think a Tribly works better with burbon than sctoch.

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