2 Glasses Whisky (3/4 oz Thomas Handy Rye)
2 Glasses French Vermouth. (3/4 oz Noilly Prat Dry)
2 Glasses Italian Vermouth. (3/4 oz Carpano Antica)
Pour into a shaker half full of cracked ice. Shake (I stirred) well and serve.
This cocktail is very simple to make and is a great favourite in the West Indies.
Since this drink seems to have been sourced from a British book, “Drinks Long & Short” by Nina Toye and A.H. Adair, I guess it refers to the British West Indies, which historically were comprised of, “Anguilla, Antigua and Barbuda, Bahamas, Barbados, Bay Islands, Belize, British Virgin Islands, Cayman Islands, Dominica, Grenada, Guyana, Jamaica, Montserrat, Saint Croix (briefly), Saint Kitts and Nevis, Saint Lucia, Saint Vincent and the Grenadines, Trinidad and Tobago (from 1797) and the Turks and Caicos Islands.”
Interesting, that they were drinking Gin (West Indies Cocktail) and Whisky in the British West Indies, and not so much Rum. I guess the habits of the home land die hard.
I do wonder, however, if it shouldn’t have been Scotch, if it was the British, rather than American Whiskey. Well, so it goes.
Since this is 2/3 Vermouth, I figured I might as well deploy some sort of Cask Strength Spirit, in this case the Thomas Handy Straight Rye Whiskey of a few years ago (2006, I believe). I mean, it is just a “Perfect Manhattan”, having both French and Italian Vermouth, but I guess it is pretty rare that that a Manhattan would be made an equal parts cocktail. More along the lines of the Affinity Cocktail, especially if made with Scotch.
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.