1 Dash Orange Bitters. (Angostura Orange)
1 Dash Grenadine. (Small Hand Foods Grenadine)
1/2 French Vermouth. (1 1/2 oz Dolin Dry)
1/2 Italian Vermouth. (1 1/2 oz Carpano Antica)
Stir well and strain into cocktail glass. Add cherry (Amarena Toschi Cherries) and squeeze lemon peel (or orange peel, if you’re out of lemons) on top.
Puzzlingly, Robert Vermeire notes the Trocadero is a, “Recipe of the Bremen Trocadero, 1910.”
I can’t find much information, there is a Trocadero Square in Bremen, Germany. Perhaps there was a club?
A pleasant, slightly sweet, mixture of Italian and French Vermouth, this is a nice, light diversion. Not earth shaking, but then, sometimes a drink doesn’t need to be.
As someone who has self medicated with alcohol for all of my adult life, I often wonder if I can teach myself new tricks.
I mean, sure, I haven’t been a truly bad dog for a number of years, but at some point in middle age isn’t a path towards more moderation a good idea?
My father-in-law recently mentioned, perhaps concerned about my recent dabbling in bartending, that as people he knew grew older, they either slowed down their drinking or tended to fall off the deep end.
But as someone who hasn’t believed in the existence of a higher power beyond the awestruck beauty of the random universe since high school, there won’t be any church basement meetings in my near future. I did my time in churches when I was growing up. I won’t be taking those 12 easy steps back into the chapel.
I mean, oddly, I do often see the groups of whatever Anonymous on their path from one meeting to another during my morning commute. Clutching their booklets filled with meeting schedules and locations. Glancing about nervously, concerned for the well being of their fellow man, and whether they will make it to the next meeting on time.
I do sometimes think they are better people, more caring, than the rest of us jaded commuters. They are certainly more willing to help a homeless person in need.
Maybe I have just been too lucky. I haven’t (so far) lost a house, a job, or a marriage because of my drinking.
Some time in our 30s, Michele and I decided having a few “alcohol-free days” a week would be a good idea.
Since then, we generally try to have at least 3 dry days a week, used to be Sunday through Tuesday.
This had been working pretty well until I started bartending on Sunday nights. Let’s just say, some bartenders drink more than others while they’re working, and they don’t like to drink alone.
And while it is easy to resist, say, the challenge to chug bottles of Pabst, when someone asks me if I would like to have a taste of some very tasty rum or whiskey with them, I do have a hard time saying, “no”. Weakness or character flaw on my part, I know.
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.