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.
The countdown to the last “Cocktail” continues.
Say it with me, “SEVEN!”
1 Dash Grenadine. (1 splash Small Hand Foods Grenadine)
1 Dash Absinthe (1 dash Duplais Verte Absinthe)
1/4 Dry Gin. (3/4 oz Martin Miller’s Gin)
1/2 Italian Vermouth. (1 1/2 oz Carpano Antica)
1/4 Brandy. (3/4 oz Osocalis Alambic Brandy)
Shake (I stirred) well and strain into cocktail glass. (Squeeze Lemon Peel over glass and drop in.)
Yolanda sez to the barkeep, “You know, this Victor Cocktail is good, but it would be better with Grenadine and Absinthe.” And you know what? She was right, it is better with a dash of Absinthe and Grenadine.
Something about the herbal character of the Absinthe and touch of sweetness and tanin from the Grenadine pulls this together in a way that the Victor doesn’t even approach.
Raise a glass to Yolanda, whomever she may have been!
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.