West Indian Cocktail

West Indian Cocktail
1 Teaspoonful Sugar in medium-sized Tumbler. (1 teaspoon Small Hand Foods Gum)
4 Dashes Angostura. (4 dashes angostura bitters)
1 Teaspoonful Lemon Juice. (1 teaspoon fresh lemon juice)
1 Glass Burrough’s Beefeater Gin. (2 oz Beefeater Gin)
1 Lump of ice.
Stir and serve in same glass.

Oddly, we run into a spate of “West Indian” attributed cocktails in the Double Youse. This one appears to originate in Harry McElhone’s 1928 “ABC of Cocktails”.

Like the original Pegu Club or the Crustas, this is an actual Cock-Tail with only a minor amount of citrus, not a sour. Heck, they even tell you to stir this one!

I also like the rather large proportion of bitters given for this recipe. 4 Dashes! Woo!

Gives lie to those that say, “If you can taste the bitters, it is a bad cocktail.”

In the West Indian Cocktail, the bitters are a major flavor element of the cocktail.

Others might disagree, but I rather enjoyed it, not at all dissimilar to something along the lines of the ‘Ti Punch. Like that drink, I could see how this would be pleasant on a hot day in the West Indies, preferably with the trade winds blowing up, and a bit of salt sea spray in the air.

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.

St. Mark Cocktail

023

St. Mark Cocktail
1/6 Groseille. (1/2 of 3/4 oz Small Hand Foods Grenadine)
1/3 Burrough’s Beefeater Gin. (3/4 oz Beefeater Gin)
1/6 Cherry Brandy. (1/2 of 3/4 oz Cherry Heering)
1/3 French Vermouth. (3/4 oz Dolin Dry Vermouth)
Shake well and strain into cocktail glass.

Still no Groseille (aka Red Currant) syrup, so am using Grenadine. Haven’t found a commercial source, and I just can never quite get the timing right to make it myself. Red currants are only available at the Farmers’ Markets for, like, a day in California.

Interestingly, Jennifer Colliau has made Groseille every year and we even briefly had it at Heaven’s Dog. However, the timing was just not right for the St. Mark Cocktail. Well, besides, she describes the flavor in this blog post as tasting, “more like fake grenadine. Real grenadine, as I make it anyway, is very rich and pomegranate-y, and the groseille is more red fruit flavored and floral.”  So that is not all that compelling a reason to search it out or make it.

Speaking of Jennifer, I’ve finally gotten too lazy to make my own grenadine and am using Small Hand Foods Grenadine instead.  Hers is better anyway.

The St. Mark Cocktail is very intensely cherry and red berry flavored.  To be honest, I think it is probably a little too intense.  If I were making it for anyone else, I would make it slightly larger and turn it into a long drink, straining it over ice and topping it up with soda.  Oh wait, then it would just be a Singapore Sling!  Ha!

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.