Cherry Mixture Cocktail

Cherry Mixture Cocktail
Cherry Mixture Cocktail

1 Dash Angostura Bitters (Very Healthy Dash)
1 Dash Maraschino (Luxardo Maraschino Cocktail)
1/2 French Vermouth (2 oz Noilly Prat Dry)
1/2 Italian Vermouth (2 oz Carpano Antica)

Shake well and strain into cocktail glass (Build over cracked ice in a double old fashioned glass, stir briefly to chill). Serve with cherry (3 Amarena Toschi Cherries).

A bit of a radical departure from the method.

I just find I enjoy these vermouth type “cocktails” more over ice than up, so there you go.

Quite enjoyed this formulation. A bit on the sweet side. A slightly less bitter Americano ? Maybe most appropriate as a digestiv?

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.

Brazil Cocktail

Brazil Cocktail

1 Dash Angostura Bitters
1 Dash Absinthe (1/4 barspoon Verte de Fougerolles Absinthe)
1/2 French Vermouth (2 oz Noilly Prat)
1/2 Sherry (2 oz Lustau Solera Reserva Dry Oloroso Sherry “Don Nuño”)

Stir well and strain into cocktail glass. Squeeze lemon peel on top.

The Absinthe and Lemon add a nice flavor to the Sherry and Vermouth. The flavors were actually more interesting as it warmed in the glass than when I first poured it. Still, not something I would likely choose to sample again.

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.

Addington Cocktail

Addington Cocktail

1/2 French Vermouth (1 1/2 oz Boisierre Dry Vermouth)
1/2 Italian Vermouth (1 1/2 oz Noilly Prat Sweet Vermouth)

Shake well with ice and strain into a medium size glass and fill with soda water. Squeeze orange peel on top.

I seem to have skipped the Addington, in my quest to document all the “Savoy Cocktail Book” cocktails I have made. Probably because it is not really a very exciting cocktail.

If you have some of the nicer vermouths, like Carpano Antica or Vya, it would pay off to use them here. Otherwise, this is a fine low alcohol cocktail for a hot day and not much more.

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.

Adonis Cocktail

Adonis Cocktail

1 Dash Orange Bitters (Regan’s Orange Bitters)
1/3 Italian Vermouth (1 oz Cinzano Rosso Vermouth)
2/3 Dry Sherry (2 oz Domecq La Ina Fino Sherry)

Stir well and strain into cocktail glass.

Uh, oops, I did obviously shake this cocktail, instead of stirring it, thus the foam.

These sorts of “light” cocktails are quite popular these days, especially of necessity in restaurants without liquor licenses, like The Little Owl in New York City.

Dry Sherry is one of those things that I am only now starting to appreciate as a cocktail ingredient or on its own. I guess I always have the expectation that it should be sweet.

It is, however, really great with cheese, especially pungent blue cheeses, which don’t go very well with many wines.

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.