3 1/2 Glasses Gin. (1 1/4 oz Bols Genever)
1 1/2 Glasses Italian Vermouth. (3/4 oz Carpano Antica)
1 Glass whisky. (1/2 oz Famous Grouse)
Before shaking (I stirred), add a little castor sugar. (Dash Rich Simple Syrup.)
Not sure where this oddity came from, it doesn’t seem to be among the party cocktails in “Drinks–Long and Short”, but anyway, Gin, Whisky, and Italian Vermouth. Hm.
Well, if I have to make this cocktail, and it doesn’t specify “Dry Gin”, I’m making it with Genever, instead.
Going from the Genever, Scotch seemed like an easy choice, Malt based Gin with Malt based whiskey. At the moment, my “mixing” Scotch is usually Famous Grouse, well, unless I feel like splurging.
I dunno, the Westbrook isn’t really awful, slightly tarted up Genever Manhattan, with Scotch instead of bitters. Makes sense in a twisted kind of way.
Gosh darn it, I would like to try it with Brucchladdich‘s new Gin and their Scotch! (Hint! Hint! Hello, in case you liquor companies hadn’t noticed, I like Scotch. Send Whisk(e)y, not mediocre Cachaca, I already have more of that than I will likely use in this lifetime.)
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.