Another month, another Savoy Night. Always great to work with the bar and service staff at Alembic. Over the couple years we’ve been doing them, getting to know these awesome people has been a highlight of this whole project.
In particular, I’ve learned a lot from a staff of bartenders that has been kind of enough to tolerate my awkward presence in their space once a month.
When I mentioned that I was just about done with the “Cocktails” section of the book, all but the “Zed”, Daniel Hyatt said, you have to save that one for us. So, after a medium Savoy Night I settled down on the other side of the bar and asked Danny Louie to whip me up a Zed Cocktail.
Half Calvados and Half “Hercules”, it’s a sort of Manhattan variation, I suppose.
Along with being one of the most technically gifted bartenders I know, Danny is working on getting a food truck together that will specialize in Asian Street Food. Called “TomKat” they are looking towards getting it up and running some time this spring. From what he’s told me, their chef will be tapping into some of his Mom’s recipes for the dishes and Danny plans to handle the front of the house.
1/2 Hercules 5b.*
1/2 Calvados or Apple Brandy. (Chauffe Coeur Calvados VSOP)
Shake well and strain into cocktail glass. (Squeeze Lemon Peel over glass and drop in.)
Hm, you know this isn’t half bad. Maybe I just like Calvados and my take on “Hercules”, but this is a pretty good feature for both.
1 Stick Cassia Cinnamon, crushed
2 tsp. Coriander Seed, crushed
3 Cardamom Pods, crushed
8 Whole Cloves, crushed
1 tsp. Quinine Powder
1 tsp Gentian Root
1/4 Cup Yerba Mate
Zest 2 Seville Oranges
1/2 cup Raw Sugar
750ml Quady Elektra
1/4 cup Osocalis Brandy
METHOD: Combine spices, peel, yerba mate and wine. Heat to 160 degrees. Filter through chinois and add Brandy. Let stand for at least a day and then enjoy chilled or where “Hercules” is called for.
Well, here it is, the Savoy Cocktail Index, with all entries, Abbey to Zed:
Savoy Cocktail Index
–End of the 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. Hey, wait, this is the Zed. Well, all right, I might as well keep going through the rest.