Torpedo Cocktail

First, just a reminder that this Sunday, September 26, 2010, 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.

Torpedo Cocktail
1 Dash Gin. (1 Dash Krogstad Aquavit)
1/3 Brandy. (1 oz Pellehaut Armagnac Reserve)
2/3 Calvados. (1 oz MONTREUIL RESERVE CALVADOS)
Shake (I stirred) well and strain into cocktail glass.

With this completely confusing cocktail, we return to our regularly scheduled Savoy Cocktail Blogging.

So, is the “dash” of gin tempering the merger of the Brandy and Calvados? Indeed, what is the point, at all, of a “dash” of gin?

I dunno, the idea just made no sense to me.

On the other hand, Calvados and Aquavit make A LOT of sense to me, so I used that combination instead.

With Aquavit, this isn’t awful, at least with the ridiculously top shelf spirits in question.

Would it be equally tantalizing, cough, with Christian Brothers Brandy, Laird’s Bonded Apple Brandy, and Tanqueray Gin?

No, not at all.

Is it more likely that it would have been made with something like that when the recipe was originated?

Yes.

Well, there is only so much I will do for “historical verisimilitude”, so sue me.

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.

Tinton Cocktail

Tinton Cocktail
1/3 Port Wine. (sink 3/4 oz Warre’s Warrior Porto)
2/3 Applejack or Calvados. (1 1/2 oz MONTREUIL RESERVE CALVADOS)
(dash Angostura Orange Bitters)
Shake (Stir, please) well (the Calvados and orange bitters) and strain into cocktail glass. (Over the back of a spoon, pour the Port Wine down the side of the glass as a “sink”.

When I first made the Princeton Cocktail, I didn’t realize that properly made, the Port Wine should be added as a “sink”. Attempting to rectify that situation, I have applied that methodology to the Tinton. I think it looks, and tastes, kind of cool.

A few years ago, when I was first getting to know my mother-in-law, I discovered her displeasure at having her Old-Fashioned glasses cleared before she felt she was finished with them. She enjoyed lingering over the dregs of the cocktail, the diluted bitters and whiskey, which collected in the bottom of her glass. Woe betide the waiter, who cleared that glass without asking.

When thinking about that, I started thinking about the tautology of the life of a cocktail. You want it to be enjoyable to the drinker for the whole time they have it, not everyone is “one and done” with their drink.

Which also got me to thinking about cocktails which evolve while you drink them.

The Old-Fashioned is a good example. Usually, when it is put in front of you, the ice has only begun to melt. It should sting a little. As you savor, the ice melts further, chilling and diluting the drink. By the end, you are left with mostly water, which on a hot, humid day in Wisconsin, isn’t a bad thing.

In a similar way, ‘Ti Punch is another drink which can be a bit of a bear the first few sips, the heat and fire of the Rhum Agricole needs time to be tamed by the melt from the cubes and to blend with the cane syrup and lime peel.

In a more obvious way, the Princeton changes as you drink it. The first few sips will be almost entirely cold Gin. Then as you tilt it back, you find it being more mixed with the Port. The last few sips will mostly be Port.

This works just as well, orignal recipe intention or not, with the Tinton. And I do think the Orange Bitters were a nice addition.

Admittedly, most cocktail drinkers, we hope, down their cocktails quickly, while they are still cold.

But some drinks are meant to be lingered over, to enjoy the puzzle provided by the evolution of the spirits, ice, and flavor as they mingle over time.

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.

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.

So-So Cocktail

So-So Cocktail
1/6 Grenadine. (1/2 of 3/4 oz Small Hand Foods Grenadine)
1/6 Calvados. (1/2 of 3/4 oz Calvados Moritz)
1/3 Italian Vermouth (3/4 oz Carpano Antica)
1/3 Dry Gin. (3/4 oz Northshore Distiller’s No. 6)
Shake well and strain into cocktail glass.

According to Harry McElhone in his book, “Barflies and Cocktails,” this cocktail was, “Invented by Mr. P. Soso, the popular manager of Kit-Kat Club, London.”

Hm, Harry, that sounds a bit facetious.

Again, I believe we have the Gin acting as an extender to the rather more flavorful and expensive Calvados.

Most importantly, should you order this cocktail during the next Savoy Night at Alembic Bar, May 23rd, 2010? Well, strictly speaking the So-So isn’t awful. It is, however, rather sweet. If I were you, I would stick with a straight ahead Apple or Grape Brandy Manhattan, and skip the So-So altogether. Say, perhaps, the often unjustly ignored Corpse Reviver No. 1. Or, if you have your heart set on Apple Brandy and Grenadine, try Mrs. Flannestad’s favorite: The Jack Rose Cocktail.

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.

Sharky Punch Cocktail

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Sharky Punch Cocktail
1 teaspoonful Syrup (1 Teaspoon Small Hand Foods Gum Syrup)
1/4 Canadian Club Whisky. (1 1/2 oz 40 Creek 3 Grain Whisky)
3/4 Calvados or Apple Brandy. (Calvados Roger Groult Reserve)
Shake well and strain in into medium size glass… (Garnished with thin ginger slice and thick slice lemon peel.) …and fill with (well chilled!) soda water.

Whiskey, Apple Brandy, and Gum with soda seemed a tad plain, so I juiced it up a bit with the garnish. Sorry if that upsets you, but I’m the one who has to drink these things.

Shakey Punch reminds me of a lovely Laurie Anderson song narrated by the late William S. Burroughs, “Sharkey’s Night”.

Well, in the case above, Laurie is narrating with a pitch changer on her voice, not quite the same as the album track. Still pretty cool.
.
Sharky Punch is not bad, either. I mean, it isn’t anything fancy, just a Calvados high ball stretched out a bit with Canadian Whisky. Enjoyable enough. Definitely seems prohibition era, though, with the combination of spirits. No idea on the name. Maybe a bar or person?

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.

Piggerac

Bonus Sazerac!

I challenged myself to post 28 Sazeracs in 28 days for the month of February, but I’m not quite done. We’ve got a few bonus Sazeracs coming up that didn’t fit into the month of February.

I’ll try some different spirits, try some out at bars, and have some friends make them for me.

030

Piggerac

1 1/2 oz Calvados Reserve, Roger Groult
1/2 oz Pork Belly Fat Washed Wild Boar, er Turkey, Rye
1/4 oz “Orchard Syrup”*
Dash Peychaud’s

Stir and strain into a chilled absinthe rinsed glass. Twist a fat swath of freshly cut lemon peel over the drink and drop in or discard as you prefer.

Tsunami Advisory.

One of the sort of ridiculous things about having a ridiculously cute dog, is that you often meet people at the dog park. Really, they just want to pat your dog, but for better or for worse, they also have to talk to you. For a while I’ve occasionally been getting sandwiches at Pal’s Takeaway in San Francisco. One morning I noticed that one of the men who worked there walked his dog in a park near my home.  We had chatted about our dogs, but not really made the connection between non-dog walk life and dog-walk life.   On one of my off days, when Monty and I were on the way to the beach, I stopped at Pal’s to get a Sandwich for lunch and said, “Hey, didn’t we meet the other day walking our dogs?”  Struck up an acquaintance of sorts.  Some time later, walking our dogs, we got to talking again and it turned out he was enormously fond of Rye Whiskey.  A man after my own heart!  Anyway, as we were jawing about booze, he mentioned he was curious about these meat infused whiskies he’d been hearing about.  I said, “Yeah, cool, fat washing is fun, but I think you need a really smoky bacon.  I tried it once with the Niman bacon and was pretty underwhelmed.”  “You want bacon?  I can get you bacon!  I cure and smoke my own!”

A bit later, one night when I got home, there was a canning jar full of Fat Rendered from Cured Pork Belly and a Meyer Lemon sitting on our steps.

Obviously, I needed to revisit fat washing!

Keeping mind that he had said he really liked Rye Whiskey, I decided to forgo the usual Bourbon/Bacon axis and go with Wild Turkey Rye instead.  I followed the P.D.T. instructions, adding a generous ounce of hot pork fat to the rye, infusing for a few hours, then freezing to separate.  I also embellished, in my usual free association manner, adding a teaspoon of toasted caraway seeds to the Rye.  As I was tasting the final product, I was pretty sure that all I was tasting was pork, no smoke.  Interesting and very, very porky.

I brought the pork fat washed rye in to the most recent Savoy Cocktail Book night, where opinions varied.  Generally, the opinions were split between, “I can’t even think of drinking that,” and, “This is wrong, but I can’t stop drinking it.”

Amusingly, Daniel Hyatt had been making drinks for a Cochon 555 Event in Napa that day, so for him, it was a little beyond the pale.  “I’ve just had 10 plates of pork, and man, is this whiskey porky.” He did finish the glass, I believe, despite it probably not being in his best interest.  Anyway, as we were chatting about what to do with the pork fat washed rye and he mentioned cutting it with Calvados to temper some of the pork-i-ness.

Letting that percolate for a couple days, I decided to give it a try in a Sazerac mixed with Calvados.  But Calvados reminded me of Jennifer Colliau’s experiments with “Orchard Syrup“.  I’d always meant to give an Orchard Syrup a try, so figured: Pork. Caraway. Apples. Why the Hell Not?

*Tiny Orchard Syrup

1 cup Apple Cider
1/8 Cup Natural Sugar
1 Clove
1/2 teaspoon Caraway Seed

Reduce to 1/4 Cup and strain out spices.

Huh, that orchard syrup IS really tasty, I’d pour it over ice cream, no problem. Nice viscosity, too. Pectins?

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Anyway, should you dare drink a Piggerac, I hope you are imagining a perfectly browned whole suckling pig, apple in its mouth, crisp skin crackling as you cut, unctuous fat oozing through your fingers. Lift the haunch to your mouth. Go on, take a bite. You know you want to.

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.

Savoy Tango Cocktail

029

Savoy Tango Cocktail
1/2 Sloe Gin. (1 oz Plymouth Sloe Gin)
1/2 Applejack or Calvados. (1 oz Calvados Groult Reserve)
Shake well and strain into cocktail glass.

Note: This cocktail is a very great favourite at the Savoy Hotel, London, where it was invented.

That’s kind of a mind-blower, eh?

This simple combination of Sloe Gin and Apple Brandy is noted as, “a very great favourite at the Savoy Hotel”?

Well, first, if you don’t have a decent Sloe Gin, like the Plymouth, don’t even bother.

For my money, the complexity of a lightly aged Calvados, like this Roger Groult, adds a bit more character to the cocktail than an American Apple Brandy.

Still, a “great favorite”? Bartenders whipping out dozens of these puppies a night?

Well, OK, it is a very good name. And if you like Sloe Gin, which I understand the English do, this is an interesting flavor combination. I guess those two factors alone might go a long way towards explaining its alleged popularity.

Kind of tough, though, to taste this and wrap your mind around it being a “great favourite”.

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.

Saucy Sue Cocktail

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Saucy Sue Cocktail.
1 Dash Apricot Brandy. (1 dash Rothman and Winter Orchard Apricot Liqueur)
1 Dash Absinthe. (1 dash Verte de Fougerolles Absinthe)
1/2 Calvados. (1 oz Calvados Groult Reserve)
1/2 Brandy. (1 oz Chateau Pellehaut Armagnac)
Stir well and squeeze orange peel on top.

Well, there’s an awful good reason why Sue is a bit Saucy: All she drinks is booze!

As much as I’d like to say this is awesome, it really doesn’t pass the test of, “Would I rather drink these spirits straight or in this cocktail?”

Maybe if I was using crap Brandy and bad Calvados, this might be an improvement. But with this Armagnac and this Calvados, this is just a sad waste of quality spirits. Not advised.

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.

Royal Smile Cocktail

06a

Royal Smile Cocktail.
The Juice of 1/4 Lemon. (1/2 oz Lemon Juice)
1/4 Grenadine. (1/2 oz Homeade Grenadine)
1/2 Applejack or Calvados. (1 oz Calvados Groult Reserve)
1/4 Dry Gin. (1/2 oz Krogstad Aquavit*)
Shake well and strain into cocktail glass.

Oh my goodness, how did that Aquavit get into this cocktail?

09a

Thinking about Calvados, flavors, and cocktails, the anise-caraway medley of the Krogstad Aquavit lept to mind. And after making it with Aquavit, I didn’t even bother making it again with Gin. I think Gin just functions as filler in this cocktail, anyway, stretching the more expensive Calvados with neutral flavors.

Aquavit, however, combines very nicely with the vegetal aspects of the Calvados, and the Krogstad, with its strong Anise adds even more to the drink than a traditional aquavit would.

I really liked my variation on the Royal Smile. Give it a try and let me know if I’m crazy.

*The Krogstad Aquavit used in this cocktail was sent to me as a promotional gift by House Spirits, its producer.

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.