3 Dashes Orange Bitters. (3 dashes Regan’s Orange Bitters.)
1 Glass Plymouth Gin. (2 oz Hayman’s Old Tom Gin.)
Shake (I stirred) well and strain into cocktail glass.
This Savoy Cocktail probably originated from Robert Vermiere’s “Cocktails: How to Mix Them,” in which he notes, “This cocktail is well known in Vancouver and also in British Columbia.”
Did you hear that, Matt and Darcy? Yer ancestors were drinking cold gin and not much else to keep themselves warm up there on the tundra, not some sort of fancy drink with your Canadian so-called “Whisky”.
Yeah, this will warm you up, that’s for sure.
I don’t know why I made this with the Hayman’s, some sort of Brain Fart, I guess. I should have stuck with my usual 1 oz Plymouth, 1 oz Bols, it probably would have been tastier. But it isn’t bad with the Hayman’s, either. I think I just didn’t feel like drinking high proof Gin, so the 80 Proof of the Hayman’s seemed, oh, comforting, compared to the hard justice of the 94 Proof Plymouth.
Some evenings just aren’t Film Noir evenings.
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.