First, just a reminder that Sunday, Feb 27, 2011, is our monthly exercise in folly, Savoy Cocktail Book Night at Alembic Bar. If any of the cocktails on this blog have captured your fancy, stop by after 6 and allow the skilled bartenders (and me) to make them for you. It is always a fun time.
Thus begins the countdown to the last “Cocktail”.
Say it with me, “TEN!”
Yellow Rattler Cocktail
1/4 Orange Juice. (3/4 oz Fresh Orange Juice)
1/4 French Vermouth. (3/4 oz Perucchi White Vermouth)
1/4 Italian Vermouth. (3/4 oz Carpano Antica)
1/4 Dry Gin. (3/4 oz Anchor Genevieve Gin)
Shake well and strain into cocktail glass, with small crushed pickled onion.
In his 1922 book, “Cocktails: How to Mix Them,” Robert Vermeire notes, “This Cowboy’s cocktail is similar to the Cooperstown Cocktail, but, a small bruised white onion is used instead of the bruised fresh mint sprigs.”
I guess your average Cowboy Bar didn’t have, say, Mint around, so instead, they’d substitute a pickled onion. Makes TOTAL sense to me.
Uh, anyway, this is pretty much a Bronx cocktail with a pickled onion as a garnish.
As such, not entirely awful, and to be honest, the Anchor Genevieve, hey, Cowboy Gin if there ever was one, goes a long way towards salvaging this cocktail.
Still, unless you REALLY like pickled onions, its not one of those things that you’re probably going to be making any time soon.
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.