Fantasio Cocktail (No. 1)
1/6 White Crème de Menthe.
1/3 Dry Gin.
Stir well and strain into cocktail glass.
Fantasio Cocktail. (No. 2.)
1/6 White Crème de Menthe. (1/2 of 3/4 oz Creme de Menthe)
1/6 Maraschino. (1/2 of 3/4 oz Maraschino)
1/3 Brandy. (3/4 oz Brandy)
1/3 Dry Gin. (3/4 oz Gin)
Shake well and strain into cocktail glass.
I’ve stared and stared at these two Savoy Cocktail Book recipes for Fantasio No. 1 and No. 2 and can find no difference between them, aside from the shaking detail. In the 1934 edition of Patrick Gavin Duffy’s “Official Mixer’s Manual” they are actually both stirred, but the No. 2 gets a cherry. God knows why there are two versions of this cocktail in either book.
Gin and Brandy isn’t one of those things that really pops into my head as a great combination, so I thought about this one for a while, comparing the gins I had in the house. Eventually, I decided to go with a Jonge Genever. It seemed like the slight maltiness would complement the brandy well.
I also nominally cheated on the recipe ratio. Just couldn’t quite face that much liqueur.
Fantasio, slight variation
1/4 oz Brizard White Crème de Menthe
1/4 oz Luxardo Maraschino
3/4 oz Cerbois VSOP Armagnac
1 oz Boomsma Jonge Genever
Stir, strain, cherry.
Maybe I’m on crack, but this isn’t half bad. Sort of a more complex Stinger. The cherry is a nice touch and I like the flavors it brings towards the end of the cocktail after soaking in the booze.
…Some time later…
Well, this is rather embarrassing.
While the Fantasios in the Savoy Cocktail Book are exactly the same, (excepting the stirring/shaking detail,) I was looking through 1934 Patrick Gavin Duffy for the umpteenth time, and noticed the two Fantasios are slightly different:
Fantasio Cocktail No. 1
1/6 White Creme de Menthe (1/2 of 3/4 oz Brizard Creme de Menthe)
1/6 Maraschino (1/2 of 3/4 oz Luxardo Maraschino)
1/3 Brandy (3/4 oz Señor Lustau Solera Reserva Brandy de Jerez)
1/3 French Vermouth (3/4 oz French Vermouth)
Stir well and strain.
Use glass Number 1.
Fantasio Cocktail No. 2
1/6 White Creme de Menthe
1/3 Italian Vermouth
Stir well in ice and strain. Add a cherry.
Use glass number 1.
Uh, oops! I’ve no explanation for completely missing the fact that he calls for vermouth instead of Gin. I guess sometimes you see what you want to see!?
So that makes it more of a Brandy Manhattan variation, than a, well, whatever the hell the Savoy Brandy and Gin concoction is.
But the big question, is it any better with vermouth? I tried No 1 exactly as written and unfortunately my answer is, “No, not really.” Still disgustingly sweet.
However, again, something like this ain’t bad:
2/3 Brandy (1 1/2 oz Señor Lustau Solera Reserva Brandy de Jerez)
1/3 Sweet Vermouth (3/4 oz Carpano Antica)
1 tsp Creme de Menthe
1 tsp Maraschino Liqueur
Stir with ice and strain into a cocktail glass. Add a cherry (preferably Luxardo or Toschi).
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.