Harvard Cooler

Harvard Cooler
The Juice of 1/2 Lemon or 1 Lime. (Juice 1/2 very large Meyer Lemon)
1/2 Tablespoonful Sugar. (Generous TBSP Rich Simple Syrup)
1 Glass Applejack or Calvados. (2 oz Montreuil Calvados Reserve)
(2 Dashes Miracle Mile Gingerbread Bitters)
Shake well, strain into long tumbler and fill with soda water.

Again, Hugo Ensslin’s 1916 “Recipes for Mixed Drinks”, “1 pony Sugar Syrup; Juice of ½ Lemon or 1 Lime; 1 jigger Applejack. Made and served same as Apricot Cooler.”

Boy, I really like this!

It’s a little weird, at first, to get your head around a mixed drink which ends up about the same strength as beer or hard cider, but once you get past that, it’s really refreshing, especially with all the hot weather we’ve been having lately.

OK, fine, it’s a lemonade with a dash of Calvados, but what’s wrong with that? I’ve been making them all week, much to the dismay of the level on the side of the bottle. The bitters were a bit of a modification, but you’ll see them in quite a few of the upcoming Coolers, along with other weird and unpredictable items.

Speaking of Coolers, as far as I can tell the only real “category” delimitations regarding Coolers are that they should be served in a tall glass, say a 14 ounce Collins Glass, and that they should be sparkling. Some have citrus, some don’t. Some have bitters, some don’t. Some have a lump or two of ice, and some don’t. One even uses Ginger Ale instead of Soda Water. As far as I can tell, as long as it is fizzy and in a tall glass, it can be called a Cooler.

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.

Apple Blow Fizz

First, just a reminder that Sunday, June 26, 2011, is our monthly exercise in folly, Savoy Cocktail Book Night at Alembic Bar. If any of the cocktails, (they also have a great beer selection,) 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.

Apple Blow Fizz
The White of 1 Egg.
4 Dashes Lemon Juice. (Juice 1/2 small lemon)
1 Teaspoonful of Powdered Sugar. (1 tsp Caster Sugar)
1 Glass Calvados. (2 oz Laird’s Straight Apple Brandy)
Shake well, strain into medium size glass and fill with soda water.

Source: Hugo Ensslin, “Recipes for Mixed Drinks” 1916-1917, “1 drink Applejack; 4 dashes Lemon Juice; 1 spoonful Sugar; White of 1 Egg. Shake well in a mixing glass with cracked ice, strain into a fizz glass, fill up with carbonated or any sparkling water desired.”

While I would really love to make this with Calvados, it seems at odds with the spirit of the drink. And the original recipe does specify AppleJack. So we use the Laird’s Straight Apple Brandy.

Laird’s Straight Apple Brandy, woo! Nothing like an 100 Proof pick-me-up!

Anyway, another fizz which is light on the modifiers, only “4 dashes” of lemon juice and a teaspoon of sugar to ameliorate the potent influence of the Laird’s Bonded Apple Brandy, making this quite a potent tipple.

I don’t know if it is a sign of my incipient dipsomania, but I rather enjoyed the take no prisoners boozy approach of the Apple Blow Fizz.

I’ve pondered the name over the years and never really figured out the whole “Blow” thing. It just sounds vaguely salacious to me. Maybe it has something to do with the fact that the egg white creates a head which could be blown off the top in some sort of drunken salute to your fellow drinkers, as in the Froth Blower Cocktail and Ancient Order of Froth Blowers?

From the Wikipedia Article:

The Ancient Order of Froth-Blowers was a humorous British charitable organisation “to foster the noble Art and gentle and healthy Pastime of froth blowing amongst Gentlemen of-leisure and ex-Soldiers”. Running from 1924-1931, it was founded by Bert Temple, an ex-soldier and silk-merchant, initially to raise £100 (equal to £4,228 today) for the children’s charities of the surgeon Sir Alfred Fripp. One of the Order’s first meeting places was the Swan, Fittleworth, W. Sussex – the ‘No. 0 Vat’.

History

Temple founded the organisation in gratitude for life-saving stomach surgery by Fripp. Membership of this spoof order cost 5 shillings (equal to £11 today), each member receiving a pair of silver, enamelled cuff-links and a membership booklet and card entitling them to blow froth off any member’s beer “and occasionally off non-members’ beer provided they are not looking or are of a peaceful disposition“. The motto was “Lubrication in Moderation”.

That’s about all I can come up with.

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.

Special (Rough) Cocktail

Special (Rough) Cocktail
1 Dash Absinthe.
1/2 Applejack. (1 oz Laird’s Apple Brandy)
1/2 Brandy. (1 oz Osocalis Alambic Brandy
Shake well and strain into cocktail.

Well, sometimes people are just drinking to get themselves somewhere else. Out of their head, out of their life, out of their city.

And I guess this is a fast train out of town.

On the other hand, the name is pretty accurate. This is a rough way to go, more like hopping a freight train than riding in a luxury sleeper cab.

I hesitate to call it a complete waste of perfectly good booze, but I will go on record saying I would have rathered just drunk the brandy on its own.

It’s also been made not too long ago, as the slightly differently punctuated, “Special Rough Cocktail“.

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.

The Violet Hour

Well, you might have noticed that there were a few “S” cocktails missing from the Savoy Stomp…

Chicago’s a funny city. One of the largest cities in the country, it is also one of the hardest drinking party towns in the Midwest. Gangsters and Speakeasies played a big part during prohibition, but after prohibition, like elsewhere, there was a bit of a lull in cocktail culture.

Even after new classic cocktail bars started opening in New York, San Francisco, and Seattle, the Midwest has lagged behind, caught in the culture of bigger is better.

Chicago, though, seemed like it could do better. A fabulous culinary destination, arguably one of the best in the whole of the United States.  How long until a bar in Chicago took cocktails as seriously as restaurants like Alinea, avec, or blackbird?

With thoughts along those lines, Toby Maloney and his partners opened The Violet Hour in late June of 2007.

Toby,

I’ll be in Chicago for a dinner at Alinea on Thurs.  We’re staying
through the weekend to relax.

Hoping to stop by The Violet Hour (finally!)

Do you still have anything to do with that venue?

I do need to photograph at least this week’s 5 Savoy Cocktails (Star
through Stinger) somewhere in Chicago.

Seemed like The Violet Hour might be a fun place to do it.

Think anyone there would be interested?

Best,

Erik E.

Hey Erik,

I am happy to say I am an owner of The Violet Hour so I will always have my fingers in it. It would be my pleasure to get you a rezo at TVH anytime you want. Many people find a cocktail after Alinea is the perfect thing to decompress and settle the stomach. YAY Cynar.

I am checking with one of my people to see when they can make time for your photo shoot. Do you want the place to be open?

As soon as I hear back I will shoot you an other email.

Cheers,
Toby

Hey Toby,

Alinea is on Pernod-Ricard’s dime and there are quite a few bartenders
in tow, so perhaps we’ll make it over afterwards. I’ll suggest it,
unless they have already been in contact. Those Amaro based cocktails
were looking pretty darn appealing to me, and it is only 11:00AM here.

Usually before open or during a bit of a slow time is best for
photography. If such a thing exists at TVH. Is Saturday jammed from
open? I hate to get in the way of opening chores. Sunday at 5 or 6?
Whatever works.

Would be nice to do a bit of an interview and such, if they don’t
mind, and get some pictures of the atmosphere. Always curious about
the cocktail scene in other locales.

Erik E.

Toby,

Simon Ford appears somewhat taken with the idea of visiting TVH for a
post-prandial nightcap.

Our Alinea reservation is on Thurs at 7, I guess that means some time
around 11 or 12?

I will text closer to the time, if the idea gains traction.

Erik E.

I might need a little more notice than hours. Lynette is in I know, You, your wife and Simon make enough for me to make you a rezo in the back room. Any new info should be txted to me to insure prompt action to this fluid situation.

Cheers,
Toby

Well, nothing like rolling in with a bunch of high profile bartenders who have already been drinking, to put a place on edge. I know I always get nervous. Will they break anything? What will my hangover be like tomorrow morning?

Fortunately, we did not break anything, and all went well. Delicious post-prandial libations, perfect to sate our stuffed stomachs.

The next night Mrs. Flannestad and I traveled back to The Violet Hour in Wicker Park, this time to try a few Savoy Cocktails. Unfortunately, among the next 12, or so, cocktails, there wasn’t a lot of greatness. Michael Rubel did his best to maintain his cool and make the cocktails work. But some were just not that great.

Star Cocktail (No. 1)
1 Teaspoonful Grape Fruit Juice.
1 Dash Italian Vermouth.
1 Dash French Vermouth.
1/2 Calvados or Apple Brandy.
1/2 Dry Gin.
Shake well and strain into cocktail glass.
Harry McElhone notes this was, “A very popular cocktail at the Plaza, New York.”

Tastes, I guess, change. We first tried it with Carpano Antica, Noilly Prat Dry, Busnel V.S.O.P. Calvados, and Anchor Junipero Gin. Pretty close to undrinkable. Michael, not being one to admit defeat, had to mix it again, this time massaging the amounts a bit and using Bombay Gin instead of the Junipero. As he said, “it isn’t going to rock your world,” but it was at least drinkable.

Messing around later, I found a version made with 1 teaspoon M&R Bianco, 1 teaspoon Carpano Antica, 1 teaspoon Grapefruit, 1 oz Laird’s Apple Brandy, and 1 oz Krogstad Aquavit to be actually enjoyable. Your mileage may vary, but, made literally, this classic cocktail is definitely one of questionable merit.

Star Cocktail (No. 2)
1/2 Italian Vermouth.
1/2 Applejack or Calvados.
(dash House “Aromatic Elixir”)
Shake well and strain into cocktail glass.

Michael went with 1/2 Carpano Antica, 1/2 Laird’s Bottled in Bond, and, after a brief query, “I’d put bitters in this, wouldn’t you?” he suggested we add Violet Hour House Aromatic Elixir to the cocktail. Maybe it was the previous Star Cocktails, but what a relief to be drinking an Apple Brandy Manhattan! Whew!

Stomach Reviver Cocktail
5 Dashes Angostura Bitters.
1/6 Fernet Branca.
2/3 Brandy.
2/3 Kummel.
Shake well and strain into cocktail glass.

This cocktail just seemed so appropriate for a bar which has a section of its cocktail menu based on Amaros! Plus, it’s just odd to find a bar with Kummel on the back bar! We used Maison Surrene Petit Champagne Cognac, Kaiser Kummel, Fernet and around an eighth of an ounce of Angostura!

And nice it was, a fine example of extreme Fernet Mixology. About our only criticism would be, it was almost nicer before it was chilled and diluted. Maybe I’m just used to drinking Fernet at room temp, but the flavors seemed a bit muted after the cocktail was cold.

Stinger Cocktail
1/4 White Crème de Menthe.
3/4 Brandy.
Shake well and strain into cocktail glass.

I wasn’t sure if I wanted to drink a Stinger, but as we were talking, Michael had a funny story. He mentioned that it was one of Dale DeGroff’s favorite cocktails, and when he was working in New York, he got an order from the great man. For some reason, which I fail to exactly recall, he decided to make it, instead of with Cognac, but with a (very nice) Spanish Brandy.

The next Saturday night Michael was working, in the height of the evening’s rush, Mr. DeGroff came back to talk to him, and explain in no uncertain terms, without concern for how busy Mr. Rubel was, precisely why it was wrong to use Spanish Brandy and exactly the way he preferred his Stingers, thank you very much.

Well, after that story, how could I not finish the evening with a Stinger prepared by Mr. Rubel?

This evening we made the stinger with Brizard White Creme de Menthe and Maison Surenne Petit Champagne Cognac.  You can’t say Michael did not learn his lesson. We did serve it up, per the Savoy Cocktail Book, and I believe Mr. DeGroff prefers his over cracked ice. FYI, just in case you get an order for one from him one busy Saturday night.

I can’t say I entirely see the appeal of the Stinger, I did think it could use a bit less Creme de Menthe. I also believe I agree with Mr. DeGroff and prefer it over cracked ice.

This is the violet hour, the hour of hush and wonder, when the affections glow again and valor is reborn, when the shadows deepen magically along the edge of the forest and we believe that, if we watch carefully, at any moment we may see the unicorn.
– Bernard DeVoto “The Hour”

I have to thank Toby and especially Michael and Maura of The Violet Hour staff for making me welcome and putting up with a couple pretty awful Savoy Cocktails. The most inspiring thing, as a bartender and customer, that I took away from our evenings at The Violet Hour, was that the staff were great hosts. I loved watching the truly professional way they interacted with each other, the customers, and kept their bar top in order. Amazing. Although I didn’t see the unicorn this time, I certainly hope it won’t be another 3 years before I get a chance to return and look for it again!

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.

Special Rough Cocktail

Special Rough Cocktail

1 Dash Absinthe. (1 dash Lucid Absinthe)
1/2 Applejack (known in America as “Jersey Lightning”). (1 oz Laird’s Bonded Apple Brandy)
1/2 Brandy. (1 oz Germain-Robin Fine Alambic Brandy)

Serve very cold.

Cough, yes, that is a little rough!

And people claim that drinking all booze drinks is a modern phenomenon…

The Special Rough Cocktail is not awful, strictly speaking, but it’s also not, well, a subtle or delightful, sophisticated beverage. A short, sharp, shot of cold high proof booze is what it is.

Whether that is appealing to you, may depend on your philosophy of drinking, but as the bard says, “There are more things in heaven and earth,” Robert, “Than are dreamt of in your philosophy.”

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.

Sonora Cocktail

Sonora Cocktail
1 Dash Lemon Juice.
2 Dashes Apricot Brandy.
1/2 Applejack or Calvados.
1/2 Bacardi Rum.
Shake well and strain into cocktail glass.

So I actually got to making the Sonora Cocktail on May 5th this year, a.k.a. Cinco de Mayo, a holiday we in America tend to celebrate as if it were “Mexican Independence Day”. We eat fajitas with flour tortillas, drink slushy Margaritas, and slug down Corona with lime.  All very authentic.  If you are a tourist in Cancun.

To quote the wikipedia article about Cinqo de Mayo:

Cinco de Mayo (Spanish for “fifth of May”) is a holiday held on May 5 that commemorates the Mexican army’s unlikely victory over French forces at the Battle of Puebla on May 5, 1862, under the leadership of General Ignacio Zaragoza Seguín. It is celebrated primarily in the state of Puebla and in the United States. While Cinco de Mayo sees limited significance and celebration nationwide in Mexico, the date is observed nationwide in the United States and other locations around the world as a celebration of Mexican heritage and pride. Cinco de Mayo is not Mexico’s Independence Day, the most important national patriotic holiday in Mexico.

I am unclear why we Americans always seem to celebrate holidays which are relatively insignificant in their countries of origin (see St. Patrick’s Day), but we do, so there really isn’t much to do about the whole thing. Either embrace the madness or stay away from the mobbed bars on those days.

Anyway, here we have another drink where a relatively neutral, and inexpensive, spirit is probably being used as an extender for the rather more expensive one, in this case Calvados.  I figured, what the heck, it’s Cinco de Mayo and the cocktail is called “Sonora”, why not use a relatively neutral tequila in this puppy instead of Rum?  Though I was a bit worried about the vegetal notes in the Tequila and the Calvados clashing in an unpleasant manner.

2.5ml Lemon Juice (aka a half barspoon. mine happens to be 2.5ml, yours may not be.)
5ml Brizard Apry (aka a barspoon. mine happens to be 5ml, yours may not be.)
1 oz Groult Reserve Calvados
1 oz Tequila Ocho Plata*

Oof, that was not good.  As I suspected, the vegetal notes of the Calvados and the tequila are too much for this basically all booze concoction.  Let’s try that again.

5ml Lemon (aka a barspoon. mine happens to be 5ml, yours may not be.)
5 ml Brizard Apry
1 oz Laird’s Bonded Apple Brandy
1 oz Tequila Ocho Plata*

Hm, not bad, but too sour, and still awfully boozy.  Substituting the less vegetal Laird’s Apple Brandy definitely improves this cocktail.  I could see some people enjoying this, *cough*David Embury*cough* but it isn’t my style.

shy 1/4 oz Lemon
long 1/4 oz Brizard Apry
1 oz Laird’s Bonded
1 oz Tequila Ocho Plata*

OK, I think this is a far as I can stretch the original recipe and still call it a Sonora-ish cocktail.  It’s not bad.  Still, at this point, I’m beginning to think the Sonora is a lost cause.  Can I just have a Manhattan, stat?  Even a Tequila Sour (aka Tommy’s Margarita) would make me happy?  Please?

Most importantly, should you order this cocktail during the next Savoy Night at Alembic Bar, May 23rd, 2010?  Well, it’s probably better with rum than it is with Tequila, still, it will be made to the Savoy Spec at Alembic, that is, pretty much all booze.  Unless you’re looking for a quick buzz, I’d avoid it.

*The Tequila Ocho Plata was sent to me by a marketing firm promoting the brand. Score!

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.

Philadelphia Scotsman Cocktail

Philadelphia Scotsman Cocktail

Philadelphia Scotsman Cocktail.

1 Hooker Applejack. (1 1/2 oz Germain-Robin Apple Brandy)
1 Hooker Port. (1 1/2 oz Sandeman 10 Year Tawny Port)
The Juice of 1 Orange. (2 oz Fresh Orange Juice)

Place in tumbler (with ice, stir,) and fill up with ginger ale (Fentiman’s Ginger Beer).

Well, OK, Fentiman’s Ginger Ale is a pretty odd substitution for “Ginger Ale”. However, this is a “Philadelphia Scotsman” cocktail. Presumably, in Philadelphia, they’d be mixing home made ginger beer, not some fancy carbonated “ginger ale”. And tawny port is probably a bit of a stretch, too. Presumably, a ruby port or similar would be more common.

Should you order this cocktail at the next Savoy Night at Alembic Bar, July 26th?

You know, this is pretty darn tasty, if you ask me. If it’s warm outside, this would make a very good hot weather drink.

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.

Mule’s Hind Leg Cocktail

Mule's Hind Leg Cocktail

The Mule’s Hind Leg

1/5 Gin. (1/2 oz North Shore Distiller’s No. 11)
1/5 Benedictine. (scant 1/2 oz Benedictine)
1/5 Applejack. (1/2 oz Clear Creek 2 year Apple Brandy)
1/5 Maple Syrup. (scant 1/2 oz Maple Syrup)
1/5 Apricot Brandy. (1/2 oz Zwack Barack Palinka)

Shake well and strain into cocktail glass.

Another lovely prohibition era libation from the oeuvre of Judge Jr.

The only possible way I could see drinking this was to use apricot eau-de-vie instead of apricot liqueur. Even then, this is pretty much a waste of perfectly good alcohol.

Reduce the Benedictine and the Maple Syrup to a bar spoon or so. Add some bitters.

There might be a drink worth salvaging here.

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.

Josey Packard

This is the second in an ongoing series of bartender features on the Underhill-Lounge.

Previously, I had experimented by asking the bartender at Montgomery Place to make me a Bombay Cocktail No. 2, but this just seemed to result in a grumpy bartender.

To make it less of a shock, I thought I would contact some local bartenders and give them a choice of the dozen or so Savoy Cocktails that might be coming up in the book.

Surprisingly, some actually were game.

NOTE: Since writing this up, Josey has moved back to the East Coast. When I last talked to her, she was looking for a bartending gig in the Boston area. I will post an update when I know more. I still, however, recommend putting Alembic on your short list of bars to visit in the San Francisco Bay Area.

After about a month of travel, sickness, and scheduling conflicts, I finally was able to get together with Josey Packard at The Alembic Bar to make some Savoy Cocktails. While we were at it, I asked her a couple questions.

Josey’s BIO: I’m a frequent victim of agape: widely varying passions have led me to several different occupations. A vocalist by training, day jobs for me have included that of seamstress, auto mechanic, office manager, carpenter, editor, audio producer, and flooring installer. A keen interest in cocktail history led me to take up work behind the bar, and it is there where I find myself able to marry both vocation and avocation; I’m proud to call myself a bartender. I developed the signature cocktail for the Boston Athenaeum’s 200th anniversary celebration, and have finalized the recipe for two original cocktails, the Wolfhound and the Northern Spy.

Diki-Diki Cocktail

1/6 Grape Fruit Juice.
1/6 Swedish Punch. (Carlshamm’s Flaggpunsch)
2/3 Calvados. (Le Merton Vieux Calvados)

Shake well and strain into cocktail glass.

For comparison, Josey wanted to try this with both white grapefruit and ruby red grapefruit juice.

I think Josey’s first comment was, “Wow, that’s an adult cocktail!” and her second was, “I could drink the hell out of this!” Given the relatively small amount of Grapefruit juice, we were both a bit surprised that the we preferred the touch of sweetness and additional fruitiness that the Ruby Red Grapefruit brought to the cocktail. It was a subtle difference; but, enough to be noticeable. In any case, I agree with Josey about this cocktail. Definitely one of the highlights so far of the letter “D.”

From Google, as far as I can tell, “Diki-Diki” is a Filipino adjective used to convey “very small.” There is also a small African Antelope called a “Dik-Dik.”

Robert Vermeire, in his book, “Cocktails: How to Mix Them,” notes the following regarding this cocktail:

Diki-Diki is the chief monarch of the Island Ubian (Southern Philipines), who is now 37 years old, weighs 23 lb., and his height is 32 in. The author introduced this cocktail at the Embassy Club in London, February 1922.

Q: What ingredient have you been experimenting mixing with lately?

A: I’ve been experimenting with the Luxardo and Maraska Maraschino liqueurs. I was really surprised to discover how differently they work in cocktails and which gins work best with either one.

We had wanted to try the Desert Healer cocktail as well; but discovered the bar was out of ginger beer.

Devonia Cocktail
(6 People)

Pour into the shaker 4 glasses of Sparkling Cider (2 oz Two Rivers Gravenstein Apple Hard Cider) and 2 glasses of Gin (1 oz Gin.) Add some ice and a few drops of Orange Bitters. Shake lightly and serve.

The Devonia was particularly appealing as The Alembic Bar currently has a very nice Hard Cider from Two Rivers on tap. We first tried it with Plymouth Gin; but it was maybe a bit too adult. The Two Rivers Gravenstein cider is a very dry cider, almost like one of the French champagne-style ciders in character. Interesting, however, to compare the cider on its own with the cider, gin, orange bitters mix. Mixing the cider with the gin, really brought out the earthy, apple peel flavors of the cider, especially in the smell.

For a second try, Josey had the idea to try the Devonia with Anchor Distilling’s new Genevieve Genever-style gin. Even though we had no illusions that this cocktail is really a Devonia, we both preferred it. The complexity of the Genevieve worked well with the cider. And, I might add, the Genevieve is a really interesting taste all on its own. The young whisk(e)y character of the distillate comes across loud and clear in the smell, taste, and body of this new gin. Personally, I can’t wait to get a bottle myself and start experimenting with it.


Q: As Alembic is a restaurant and bar, have you found any particularly good food and cocktail pairings?

A: The obvious one is a Martini with our Catfish Cakes. The chef uses Gin in his Catfish cakes and Tonic in his tartar sauce. With a wet martini, it is a great combination. Another pairing that works very well is the Opera Cocktail with the Oxtails.

Q: Do you have an original cocktail or an old favorite you feel represents you and your style of mixing?

Northern Spy
2 oz. Applejack
1 oz. fresh apple cider (flash-pasteurized ok but no preservatives!)
1/2 oz. fresh lemon juice
1/4-1/2 oz. apricot brandy (amount depending on brand/sweetness)
Rim glass with cinnamon-sugar. Shake and strain into rimmed glass. Add a cranberry as garnish.
Note: this cocktail responds well to “royale” treatment, a.k.a. topping with champagne.

I am impossibly biased towards both The Alembic Bar and Josey Packard, so it is tough for me to even pretend impartiality here. Alembic is a great bar and Josey is a wonderfully engaged and engaging bartender.

If you’re in San Francisco and into cocktails, Alembic should be one of the two or three “musts” that goes on your “to do” list. You’ll find Josey there, usually earlier in the evening or during the day, 5 days a week.

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.