Weeseur Special Cocktail.
4 Dashes Absinthe. (1 tsp. Absinthe)
1/4 French Vermouth. (1/2 oz Noilly Prat Dry)
1/4 Italian Vermouth. (1/2 oz Carpano Antica)
1/4 Orange Curacao. (1/2 oz Clement Creole Shrubb)
1/4 Dry Gin. (1/2 oz Junipero Gin)
Shake (I stirred) well and strain into cocktail glass.
As a variation on the Martini (Medium), or perhaps Fourth Degree, the Weeseur isn’t bad. I do like the Creole Shrubb and awful lot, it is one of my favorite Orange Liqueurs, so I rarely complain when I get a excuse to use it.
The name seems like it should be Dutch or Afrikaans, but I can find no trace of Weeseur on the web that makes any sense.
Note the presence of the exciting new Cocktail Kingdom measuring jigger!
Finally a Japanese-style jigger with a 3/4oz side (or 22ml for those of you who are metrically inclined)! Been waiting for this for quite some time.
I also know that the gentlemen of Cocktail Kingdom went to quite some trouble to find a manufacturer who could deliver an accurate 3/4 oz jigger.
In fact, when I was in New York recently, another bartender showed me how badly calibrated some of the usual bar supplies conical stainless jiggers were. Some were off by as much as 1/8 ounce when compared withe the Cocktail Kingdom Jigger.
I checked mine at home with the Cocktail Kingdom Jigger and found them not quite that far off. Whew!
The big problem now is I usually use 3 jiggers: 1/2:1, 3/4:11/2, 1:2.
Now I have to get used to using only two jiggers: 1/2:3/4 and 1:11/2.
Well, if I ever want to work in NY, I guess I’ll have 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.