Charleston Cocktail

When I was growing up, my Mother would tell me stories of her parents when they were younger.

She thought my grandfather was the best dressed and most handsome man she knew. Apparently he was quite the snappy dresser, as she always remembered his spotless spats.

My grandmother, I’m told, was a bit of a flapper.

They apparently did well enough and had a lot of fun until the depression caught up with them.

By that time, they had three kids and no real prospects.

For them, the only help they got, came from a very conservative church.

No dancing, no cards, no drinking.

They took this very seriously and chose to live their life in accordance with that church.

By the time us grandkids hit the scene, that was how we all grew up.

Some of us have drifted away, and some of us have stayed with the flock.

This Savoy Cocktail Book cocktail, I assume named after dance of the same name, reminds me a bit of the colorful, carefree stories of my grandparents’ early days of marriage.

Charleston Cocktail

1/6 Dry Gin (1/2 oz Boodles Gin)
1/6 Kirsch (1/2 oz Trimbach Kirsch)
1/6 Maraschino (1/2 oz Luxardo Maraschino)
1/6 Curacao (1/2 oz Senior Curacao of Curacao)
1/6 Italian Vermouth (1/2 oz Cinzano Vermouth)
1/6 French Vermouth (1/2 oz Noilly Prat Dry Vermouth)

Shake (stir, please – erik) well and strain into cocktail glass. Squeeze lemon peel on top.

Regarding the video, I seldom count time or mixing strokes when I am stirring a cocktail, I just look for the consistency of the drink. I was a bit shocked, upon viewing the video, that I stirred for nearly a full minute. Cocktail was very cold and didn’t seem over-diluted to me; but, then, as I am using a mixing glass chilled in the freezer and cracked ice at approximately 5 below zero. I probably need to stir for a full minute to get any water into the cocktail at all! Also, forgot to turn off the music, so you have the pleasure of listening to a portion of Louis Sclavis’ 2005 recording, “L’imparfait des langues”.

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.