First, just a reminder that today, 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, “SIX!”
York Special Cocktail
4 Dashes Orange Bitters. (4 dashes Regan’s Orange Bitters)
1/4 Maraschino. (3/4 oz Luxardo Maraschino Liqueur)
3/4 French Vermouth. (2 1/4 oz Perucchi Blanc)
Shake (I stirred) well and strain into cocktail glass. (Squeeze Lemon Peel over glass and drop in.)
Well, it isn’t exactly a Chrysanthemum Cocktail, but it isn’t bad. It’s probably too sweet with the Perucchi Blanc Vermouth and that much Maraschino Liqueur.
A question I’ve had, that no one seems to be able to answer, is: When did “Extra Dry Vermouth” become the dominant style?
You’d think, if something is called “Extra Dry” it would be differentiating itself from something else. Say, plain old “Dry” Vermouth.
I often wonder if the Blanc/Bianco style might have been dominant for longer than we generally admit.
If so, the transition from Martinez to Martini would have been not such a big deal, mostly about changing the color of the drink.
Blanc/Bianco Vermouth does mix A LOT better with Genever than “Extra Dry” Vermouth.
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.