Victory Cocktail

Victory Cocktail
1/2 Grenadine. (1/2 oz Small Hand Foods Grenadine)
1/2 Absinthe. (1/2 oz Greenway Distiller’s Absinthe)
(Juice 1/2 small Lemon, or about 1/2 oz Fresh Lemon Juice)
Shake well, strain into medium size glass, and fill with soda water (Cavas Hill Cava, what else?). (Garnish with long lemon twist, horse’s neck or shoestring.)

Right, I’m just not going to make this as written, that’s all there is to it.

1 oz Absinthe and 1 oz Grenadine diluted with soda?

Bleah.

So I decreased the amounts and added some lemon juice. Filled with Sparkling Wine and added a lemon twist.

Damn. That’s tasty. So tasty, I immediately sent the recipe to Jennifer Colliau, of Small Hand Foods, saying, “Is this a cocktail you know? If it isn’t it should be.”

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.

5 thoughts on “Victory Cocktail

  1. Some of the drinks that turn up in the Savoy, like this one before you tinkered with it, sound bloody awful. Have you ever entertained thoughts of posting a rating system?

    • Well, I try to convey “ratings” with the writeups, along with the reasons for the changes I make.

      If I did anything more formal, I’d have to come up with some sort of criteria or system. Too much work for this lazy corpse.

    • A “shoestring” is a long garnish cut from citrus using a channel knife. It’s most famous use is in the Kir or French 75.

      Jamie Boudreau has a nice video:

      Spiral Zest

      A Horse’s Neck is a long citrus garnish cut “like you peel an apple”. It’s most famous use is in the Crusta, where it is supposed to circle the rim of the glass.

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