White Plush Cocktail
1 Glass Dry Gin. (2 oz Hayman’s Old Tom Gin)
1 Liqueur Glass Maraschino. (1 1/2 oz Luxardo Maraschino)
1/2 Pint of Milk. (8 oz Meyenberg Whole Goat Milk)
Shake well and strain into long tumbler.
Gin, Maraschino, and Milk? My stomach churned at the thought.
My constitution doesn’t really get along with regular milk in any quantity. I stopped drinking Milk way back in college, so there was no way I was making this as written. However, when I was examining the Dairy at our local grocery, I noticed this Whole Goats Milk. Hey! If I have to drink it, I bet I could drink the White Plush with Goats Milk.
Oof, though, Mrs. Flannestad took many pictures, trying to get them to turn out on her digital camera. She kept saying, “Again! Again! I didn’t get the picture. Drink more Milk! Again! Again!”
Eventually, I had to say, “enough!” I just couldn’t drink any more Milk, even Goat Milk. Not that the White Plush was bad, exactly, but jeez. Enough Milk, is enough.
The main executional problem with the White Plush is that this is just too much volume for most shakers, especially after it is all foamy. And who knew Goat Milk would be so foamy? Didn’t really work at all in the usual 18/28 double metal tin. Maybe with a Mako Shaker on top of a 28 oz tin?
Definitely in the, “It could have been worse, but I wouldn’t do it again, unless you were paying me,” category of Savoy Cocktails.
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.