1/4 Brandy (1/2 oz Pellehaut Armagnac)
1/2 Italian Vermouth. (1 oz Carpano Antica
1/4 Dry Gin. (1/2 oz Bols Genever)
Shake (I stirred) well and strain into cocktail glass.
For the first Victor Cocktail, (stay tuned,) I tried to wrack my brain to think of a Dry or New World Gin that would possibly go with Brandy.
Eventually, my brain just gave up and told me to, “Use Genever, you idiot!”
This is tasty, I guess basically just a slightly extended Brandy Manhattan, nothing wrong with that. The maltiness and mild botanical notes of the Bols Genever function slightly to add some additional elements to the cocktail.
Eventually, I would say it is more of an interesting exercise in tastes than a delightful cocktail, but all the same, not unpleasant.
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.