Revived Corpse

Our Sommelier was taking certification courses regarding Spirits & Cocktails.

She’d been attempting to get her head around Spirits and trying various things to be able to identify them blind.

I was chatting with her about it, and she said she would like me to make her a Corpse Reviver No 2, as she had just read about the drink.

As we were chatting, I discovered that her courseware suggested that Cocchi Americano be used in the drink.

I was, like, “Really!? The actual Sommelier course material suggests using Cocchi Americano in the Corpse Reviver No 2 instead of Lillet Blanc?”

She said that was so. “What’s the big deal?” little knowing she was talking to the person who started the whole Cocchi Americano vs. Lillet Blanc mess oh so long ago.

The Quest for Kina Lillet

Life’s little victories.

Turned out the Corpse Reviver No 2 with Cocchi Americano I made was new favorite drink, she even insisted I teach her to make them. Though perhaps she should have heeded The Savoy Cocktail Book’s warning, “Four of these taken in swift succession will unrevive the corpse again.”

Sunday, Savoy Sunday

Once again it is almost time for a Savoy Cocktail Book Night at Alembic Bar in San Francisco!

Sunday, May 26 myself and the wonderful staff at Alembic Bar will be making any and all cocktails from the Savoy Cocktail Book.

The special twist this month, is that North Shore Distilling is sponsoring the event.

Sonja Kassenbaum will be in the house as will both of their gins and their Absinthe.

We will have a list of cocktail specials featuring their gins and hopefully some time for Q&A.

Stop by after 6PM on Sunday for some Gin Soaked Savoy Fun!

Savoy Cocktail Ingredient List

Using the tags I’ve created for the site, I’ve made a complete list of all ingredients and garnishes used in the Savoy Cocktail Book. I didn’t initially ‘tag’ all the ingredients in the cocktails, so I’ll add more as I find them. Hopefully, eventually, I’ll work it up into a glossary type thing as its own page: Savoy Cocktail Ingredients

One of those things I’ve been meaning to do, you know, just in case someone else wants to hold their own Savoy Cocktail Book Night.

KInd of makes me want to make up some ingredients for U, Y, and Zed.

Savoy Ingredients

–A–

Absinthe

Abricotine (Apricot Liqueur)

Absinthe Bitters (Wormwood Bitters)

Almonds

Amer Picon

Angostura Bitters

Anis del Oso

Anisette

Apple

Apple Brandy

Apple Jack

Apple Juice

Apricot

Apricot Brandy

Apricot Eau-de-Vie

Apricot Jam

Apricot Pit

–B–

Bacardi Rum

Baked Apple

Batavia Arrack

Beer

Benedictine

Black Pepper

Blackberry Brandy

Blue Vegetable Dye

Bourbon

Brandy

Byrrh

–C–

Calvados

Campari

Canadian Club

Canadian Whiskey

Caperitif

Cassis

Cayenne Pepper

Champagne

Chartreuse

Cherry Brandy

Cherry Heering

Cider

Cinnamon

Claret

Clove

Clove Syrup

Coffee

Cognac

Cointreau

Cream

Crème de Cacao

Crème de Cassis

Crème de Menthe

Crème de Noyau

Crème de Violette

Crème Yvette

Curacao

–D–

Danzig Goldwasser

Dry Gin

Dry Sherry

Dry Vermouth

Dubbonet (Rouge)

–E–

East Indian Punch

Egg

Egg White

Egg Yolk

–F–

Fernet Branca

Fine Ice

Forbidden Fruit Liqueur

French Vermouth

Fresh Cream

Fresh Mint

–G–

Genever

Ginger Ale

Ginger Beer

Ginger Brandy

Gomme Syrup

Gooseberry Syrup

Grand Marnier

Grape Juice

Grapefruit Jelly

Grapefruit Juice

Green Chartreuse

Green Crème de Menthe

Grenadine

Groseille Syrup (Red Currant Syrup)

Guinness Stout

Gum Syrup

–H–

Hard Cider

Hercules

Hollands Gin

Honey

Hooch Whiskey

Hot Water

–I–

Ice

Irish Whiskey

Italian Vermouth

–J–

Jamaica Ginger (Ginger Extract)

Jamaica Rum

–K–

Ketchup

Kina Lillet

Kirsch

Kirschwasser

Kola Tonic

Kummel

–L–

Lemon Juice

Lemon Peel

Lemon Soda

Lemon Syrup

Lillet (Blanc)

Limes

Lime Juice

London Gin

Lump Sugar

–M–

Madeira

Maple Syrup

Maraschino Cherry

Maraschino Liqueur

Milk

–N–

Nutmeg

–O–

Old-Tom Gin

OIives

Orange Juice

Orange

Orange Bitters

Orange Curacao

Orange Flower Water

Orange Marmalade

Orchard Syrup

–P–

Peach Brandy

Peach Eau-de-Vie

Pepper

Peychaud’s Bitters

Pimento Dram

Pineapple

Pineapple Juice

Pineapple Syrup

Plymouth Gin

Port Wine

Powdered Sugar (Superfine)

Pricota (Apricot Liqueur)

Prune Syrup

Prunelle Brandy

Prunes

–Q–

Quinquina

–R–

Raspberries

Raspberry Brandy

Raspberry Syrup

Red Currant Juice

Rose’s Lime Juice (Lime Cordial)

Rye Whiskey

–S–

Santa Cruz Rum

Scotch Whisky

Secrestat Bitters

Sherry

Simple Syrup

Sirop-de-Citron

Sloe Gin

Sparkling Moselle

St. Croix Rum

Strawberries

Sugar

Sugar Cube

Sugar Syrup

Swedish Punch

Sweet Cream

–T–

Tomato Catsup

–V–

Vanilla Extract

Vanilla Ice Cream

Vinegar

Vodka

–W–

White Crème de Menthe

White Grape Juice

White Port Wine

White Wine

Whole Egg

Worcestershire Sauce

–Y–

Yellow Chartreuse

 

A Little Hanky Panky

Well, clearly the first order of business on this trip should be to hie myself to the Savoy Hotel and enjoy a Hanky Panky!

Savoy Hotel Facade, night

Nice chat with personable Savoy Barman, Christian, originally from Northern Italy.

Christian Garnishes

He garnishes the Hanky Panky with a wide swath of Orange!

Enjoying Hankyp

Wonderful, to experience and dedication he takes to the craft, a wonderful Japanese style shake, hand cracked perfectly clear ice for stirred cocktails.

Tequila Drink

For the second drink, he chose to make us a drink he had made for an event matching Tequila with Japanese Food. Beautifully refreshing and light, it contained Matcha Green Tea, Citrus, and Tequila.

Pints at The Harp

Of course, the second priority must be pints of Real Ale! The Harp has a great selection of well kept cask ale, recommended if you are in the neighborhood.

Downton Abbey & Savoy Hotel

The other day I received an invitation to an event in London celebrating the life and legacy of Harry Craddock and the launch of Jared Brown and Anistatia Miller‘s new book, “The Deans of Drink“.

As a blogger, my usual response it, “Gee, thanks for the invite, but I live in San Francisco and am not independently wealthy.”

Thinking about it a bit more, it seemed like it was something I should at least try to get to, so I contacted a friend, Trevor Easter, who worked for the liquor company sponsoring the event, and he said he would talk to his superiors.

Unfortunately, the company had made the decision that they weren’t sending anyone from the West Coast to the event.

I was bummed.

But, Trevor Easter, being the swell guy that he is, said, well, I can’t give you money, but I have lots of Gin. Maybe we can do an event, and you can make some tips toward the ticket.

Couple hours later, I get a text, a phone call, and an email. “Quick, get back to me, I think we can do something. H is doing a thing for the Downton Abbey premiere at Elixir and an English Gin event would be perfect. You can make some Savoy Cocktails with Plymouth Gin and some money towards your ticket.”

Righto! Tally Ho! Carry Forth Jeeves!

So I’ll be making some Plymouth Gin Cocktails at Elixir on Sunday after 8 PM and hopefully making a little money towards the ticket to London.

Stop by and enjoy a Gin Cocktail or two and help me get there!

Savoy Sunday, Dec 2012

Hercules

I love the smell of Hercules* in the morning!

Stop by Alembic bar tonight, Dec 30, 2012 for the last savoy night of the year.

I promise, my drinks are better than my sketches…

*Hercules #5d

1 Stick Cassia Cinnamon, crushed
2 tsp. Coriander Seed, crushed
3 Cardamom Pods, crushed
8 Whole Cloves, crushed
1 tsp. Quinine Powder
1 tsp. Gentian Root
1 tsp. Peppermint Leaf
1/4 Cup Yerba Mate
Zest 2 Tangerine
1/2 cup Raw Sugar
750ml Quady Elektra
1/4 cup Apple-Ation California Apple Brandy

METHOD: Combine spices, peel, yerba mate and wine. Heat to 160 degrees. Filter through chinois and add Brandy. Let stand for at least a day and then enjoy chilled or where “Hercules” is called for.