Diana Cocktail

Diana Cocktail

Use Port Wine Glass.
Fill with shaved ice.

Fill Glass 3/4 full with White Crème de Menthe (Brizard) and top with Brandy (Maison Surrenne Petite Champagne Cognac).

Ya know, I expected to hate this.

A glass 3/4 full of Crème de Menthe topped with Brandy.

An inverse stinger! How could that be good?

It’s actually kind of nice, in a peppermint life-saver kind of way. Cooling. Not to mention quite attractive visually.

I can only imagine it would be significantly spiffier with the legendary dry French Crème de Menthe, Get.

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.

Coronation Cocktail (No. 2)

Coronation Cocktail (No. 2)

Coronation Cocktail (No. 2)

1 Dash Peppermint. (Brizard Creme de Menthe)
1 Dash Peach Bitters. (Fee’s)
3 Dashes Curacao (teaspoon Brizard Orange Curacao)
2/3 Brandy (1 1/2 oz Germain-Robin Fine Alembic Brandy)

Shake (stir, please) well and strain into cocktail glass.

Well, here’s another one that doesn’t add up to 1, again lending weight to the idea that the fractions in the Savoy may be a proportion of some standard measure.

This is actually quite enjoyable. Nice feature for the peach bitters, not too sweet.

Wasn’t sure about “Peppermint”. If that meant something like Peppermint extract or a liqueur. Such a small amount, it probably doesn’t make a whole lot of difference, whether extract or liqueur.

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.

Cold Deck Cocktail

Cold Deck Cocktail

Cold Deck Cocktail

1/4 White Crème de Menthe. (1/4 oz Brizard)
1/4 Italian Vermouth. (3/4 oz Cinzano Rosso)
1/2 Brandy. (1 1/2 oz Maison Surrenne Petite Champagne Cognac)

Shake (stir – eje) well and strain into cocktail glass.

Reduced Crème de Menthe a bit. Still the dominating element of the cocktail.

Not sure what I think about this one. It is very minty. Not exactly in an unpleasant way though. Was having some Elk Creamery Camembert de Chevre and crackers at the same time, and expected it would be a bad flavor combination, as many cocktails are. It was actually quite nice.

The Maison Surrenne is a very different Cognac from the Pierre Ferrand Ambre. Stronger in the wood and vegetal characteristics, where the Pierre Ferrand is fruity/citrus and white pepper. It will certainly be interesting to see how it works out in other cocktails.

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.

Castle Dip Cocktail

Castle Dip Cocktail

Castle Dip Cocktail

1/2 Apple Brandy (1 oz Laird’s Bonded Apple Brandy)
1/2 White Creme de Menthe (1 oz Brizard Creme de Menthe)
3 Dashes Absinthe (1/2 barspoon Verte de Fougerolles Absinthe)

Shake (stir, please) well and strain into cocktail glass.

An interesting combination of flavors. Very much a dessert cocktail, however.

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.

Caruso Cocktail

Caruso Cocktail

Caruso Cocktail

1/3 Dry Gin (1 oz Boodles gin)
1/3 French Vermouth (3/4 oz Noilly Prat Dry)
1/3 Green Creme de Menthe (1/2 oz Brizard Creme de Menthe)

Shake (stir – eje) well and strain into cocktail glass.

I did slightly adjust the proportions here.

Still, I expected to really dislike this drink.

Oddly, I didn’t, and ended up finishing it.

Living in San Francisco, Enrico Caruso and the 1906 earthquake are intertwined.

I found this interesting piece of history:

Enrico Caruso and the 1906 Earthquake

Enrico Caruso (1873 – 1921) is considered by many music lovers to be the greatest operatic tenor of all time. He was on tour in San Francisco during the Great Earthquake, and appeared in Carmen at the Mission Opera House a few hours before the disaster.

And he never returned after the earthquake!

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.