1/3 Cherry Brandy. (3/4 oz Clear Creek Kirsch)
1/3 Yellow Chartreuse. (3/4 oz Yellow Chartreuse)
1/3 Dry Gin. (3/4 oz North Shore Gin, No. 6)
Shake well and strain into cocktail glass.
Well, first off, there’s no real question that this drink should probably be made with something like Cherry Heering and not Kirsch.
But, I just couldn’t face a drink that was composed of 2/3 liqueur and no citrus, so I used Kirsch instead.
Hey, if Kirsch isn’t “Cherry Brandy”, nothing is!
Anyway, with Kirsch, this ends up a somewhat more interesting version of the Alaska Cocktail. OK, it’s pretty much all booze, but surely we’re all used to that by now, right? And Yellow Chartreuse and Kirsch make a surprisingly (or maybe not) nice combination. Herbal, floral goodness, with a kick.
If you want to get all sticklery, and make this one with Cherry Heering instead of Kirsch, feel free. Let me know how it comes out.
I’m sticking with Kirsch for the Xanthia.
As far as the name goes, it appears Xanthia is a modernization of the greek word, “Xanthe”, which, according to Behind the Name, is “Derived from a Greek word xanthos meaning “yellow” or “fair hair”. This was the name of a few minor figures in Greek mythology.”
It’s also the name of a Genus of American Moths and appears to be a popular nom de guerre for buxom, red haired female Internet exhibitionists. Ahem. Google at your own risk.
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.