Inca Cocktail

Inca Cocktail

Inca Cocktail

1 Dash Orgeat Syrup. (1/3 tsp homemade)
1 Dash Orange Bitters. (dash Fee’s, Dash Regan’s Orange Bitters)
1/4 Gin. (3/4 oz Junipero Gin)
1/4 Sherry. (3/4 oz Bodega Dios Baco Fino Sherry)
1/4 French Vermouth. (3/4 oz Dolin Dry Vermouth)
1/4 Italian Vermouth. (3/4 oz Carpano Antica Vermouth)

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

Apparently, I am crazy for liking this cocktail. I tried it a while ago for myself and thought it a really cool puzzle of tastes. I gave one to Mrs. eje to try. Interestingly, her first impression was that it was a whiskey cocktail, but she also liked it.

Then I sent the recipe to a few friends. Crickets. I sent the recipe to some bartenders I know. The silence was deafening.

I made it again a couple other times, including tonight, and still think it rocks.

I do have to say I over-squooshed my almonds when making this batch of orgeat, thus the kind of dottiness due to the almond oils and solids in the cold cocktail. Still tasty despite the somewhat unappealing appearance.

Robert Vermeire tells us, “This cocktail was invented by H.C. Harrison, who supervises the American Bars of the Gordon Hotels in England.”

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.