2 Dashes Angostura Bitters. (2 dash Angostura Bitters)
2 Dashes Syrup. (1 teaspoon Small Hand Foods Gum Syrup)
2/3 French Vermouth. (1 1/2 oz Noilly Prat Dry Vermouth)
1/3 Brandy. (3/4 oz Chateau Pellehaut Armagnac Reserve)
Shake (I stirred) well and strain into cocktail glass.
A Vermouth Cocktail with a stick, there is nothing wrong with this cocktail, in fact rather enjoyable. The combination of French Vermouth and Brandy makes more sense to me than the combination of French Vermouth and Whiskey.
In fact, it kind of reminds me of a light version of of my coworker’s drinks at Heaven’s Dog, Dion Jardine’s, amusingly named variation on the Brooklyn, Brandy Does Brooklyn:
Brandy Does Brooklyn
.75 dry vermouth
Shy .5 maraska
Shy .5 picon or amaro nonino
Stir and strain into a cocktail glass.
Now, if only Dion would get his act together and launch the blog he has been threatening, “Drinking with Bartenders”.
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.