Oh Harry! Cocktail
Saturate 1 lump of Sugar with Raspberry Syrup or Grenadine. (sugar cube saturated with Small Hand Foods Grenadine)
1/3 Vermouth. (Dolin Blanc Vermouth)
2/3 Hooch Whisky. (Buffalo Trace Unaged Whiskey)
Shake well and strain into cocktail glass.
I needed to pick up something from Slanted Door this last Friday, so I thought I would take the chance to annoy the bar staff there, with a particularly annoying Savoy recipe.
“Hooch Whiskey”? What is that? The recipe doesn’t say what sort of vermouth. Doesn’t even really tell you what to do with the sugar cube, or the point of saturating it with syrup.
Fortunately, Jennifer Colliau, of Small Hand Foods was behind the bar and said, “What if we use Blanc Vermouth and just make this a “White Man” with a sugar cube?”
I dunno, as much as I like White Manhattans, this didn’t quite work. A bitters soaked cube would have made a lot more sense, or as Jennifer pointed out, some sort of sparkling wine to act upon the cube and circulate the flavors.
Maybe if we had muddled the cube into the drink?
I dunno, I still think even then the “Oh Harry!” doesn’t quite live up to its name.
It’s definitely no, “Oh sweet mystery of life, I have found you,” type of drink.
But maybe, you took what you could get during prohibition.
This post is one in a series documenting my ongoing effort to make all of the drinks in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, the, uh, Sauterne Cup.