2 Dashes Grand Marnier. (5ml or 1 tsp. Grand Marnier)
2 Dashes Angostura Bitters. (2 dashes Angostura Bitters)
1/2 Sherry. (1 oz Solear Manzanilla Sherry)
1/2 Canadian Club Whisky. (1 oz 40 Creek 3 Grain Canadian Whisky)
Shake (I stirred) well and strain into cocktail glass.
Hey, this cocktail from Hugo Ensslin’s 1917 cocktail book “Recipes for Mixed Drinks” is pretty darn tasty.
I was afraid it would be a little plain, or that the sherry would get overwhelmed, but it is quite nice, with both the whisky and sherry showing nicely.
With computers, it is always important to keep up-to-date, so it goes with cocktails.
Gotta keep up with what the kids are up to. Heck, sherry is even a trendy ingredient again, you could make this fairly mild whisky cocktail and still seem up to date.
Plus, one of the very few cocktails, outside of the Cadillac Margarita, which gives you a justified reason to use Grand Marnier. If you can’t find decent Canadian Whisky, use Rye. You’ll thank me later.
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.