Tuxedo Cocktail (No. 2)

Tuxedo Cocktail (No. 2)
1 Dash Maraschino. (2.5ml or 1/2 tsp Luxardo Maraschino)
1 Dash Absinthe. (2.5ml or 1/2 tsp Greenway Distiller’s Absinthe)
2 Dashes Orange Bitters. (1 Dash Angostura Orange Bitters)
1/2 Dry Gin. (1 oz Ransom Old Tom Gin)
1/2 French Vermouth. (1 oz Noilly Prat Dry Vermouth or Sutton Cellars Vermouth)
Shake (I stirred) well and strain into cocktail glass. Add a cherry. Squeeze lemon peel on top.

Interestingly, in “Barflies and Cocktails”, Harry McElhone calls for “Sir R. Burnett’s Old Tom Gin” in this cocktail.

Well, that give me an excuse to use a more interesting Gin! Yay, Ransom!

Aside from using the Ransom, this is a much more interesting cocktail, even if it is just a Martinez with French Vermouth. The Maraschino and the Orange Bitters really pump up the volume of the somewhat plain “Tuxedo No. 1″.

The Sutton vs. Noilly test was not so obvious with the Tuxedo Cocktail No. 2. I tasted the two cocktails, then put them into the fridge for Michele to taste when she got home. When we tasted them, I could tell they were different, but had a hard time deciding which was which, or which I preferred. I believe Michele even said she preferred the Sutton Cellars version this time. Basically, I think the more intense gin, bitters, liqueurs, and Absinthe just plowed the vermouth under.

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.

Sunshine Cocktail (No. 1)

Sunshine Cocktail (No. 1)
1 Dash Angostura Bitters.
1/3 Italian Vermouth. (3/4 oz Carpano Antica)
2/3 Dry Gin. (1 1/2 oz Ransom Old Tom)
1 Lump of Ice.
Shake (I stirred) well and strain into medium size glass. Squeeze orange peel on top.

Generally the inclusion of “1 Lump Ice” is an indication of a 19th Century Cocktail source, Jerry Thomas or similar, but I couldn’t turn this up in any likely books.

Anyway, I’ve lately been telling everyone I need to mix more with the Ransom Old Tom gin to get a better handle on its properties. This seemed like a fine excuse, being nothing other than a simplified Martinez.

And, yeah, it is quite tasty. I suppose I kind of missed the Maraschino (or Curacao) included in more elaborate recipes for the Martinez, but still, quite nice. And it wouldn’t have been anywhere near as interesting with Dry Gin.

Was having some meter/battery related problems with the camera, thus the rather Noir appearance of the photo. Suggest wearing a trench coat, packing a heater, and serving this one to a dame, naughty or nice, your choice.

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.

Sazerac Cocktail (Ransom Old Tom Gin)

Sazerac Cocktail 10 out of 28.

I have challenged myself to post 28 Sazeracs in 28 days for the month of February.

I’ll try some different spirits, try some out at bars, and have some friends make them for me. Hopefully, if I can get my act together we’ll have some video.

009

Sazerac Cocktail.
1 Lump of Sugar. (Generous Bar Spoon Rich Simple Syrup)
1 Dash Angostura or Peychana Bitters. (a couple dashes Peychaud’s Bitters)
1 Glass Rye or Canadian Club Whisky. (2 oz Ransom Old Tom Gin)

Stir well and strain into another glass that has been cooled and rinsed with Absinthe (Sirene Absinthe Verte) and squeeze lemon peel on top.

Huh. Don’t like this at all.

I had pretty high hopes, after the two Genever-style gin Sazeracs. It seemed like the Ransom should be a slam dunk, conceived as an early version of Old Tom, when they were basically attempting to emulate Genever. Plus, I’ve enjoyed the Ransom Old Tom in several other cocktails, especially things like the Lone Tree or Martinez.

But, for me, this Sazerac doesn’t work at all. I’ve stretched it beyond the breaking point.

The citrus botanicals in the Ransom are just too intense. Combined with the Absinthe and the Peychaud’s this just ends up tasting like sweetened Orange Flower Water.

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.

Martinez Cocktail

Hayman's Old Tom

Called my local liquor store a while ago and asked them if they were going to carry the Hayman’s Old Tom Gin. Usually, they’re on top of this sort of thing, so I was a bit surprised when the response was, “Hayman’s? I haven’t heard of that.” Fortunately, a quick call to the distributor revealed that the gin was already in Southern California and would be shipped North soon.
Martinez Cocktail
(6 People)

Pour into the shaker 3 glasses of Gin, 3 of French Vermouth, add a dessertspoonful of Orange Bitters and 2 of Curacao or Maraschino. Shake and serve with a cherry and a piece of lemon rind.

I suspect Craddock gets the idiotic idea of using French Vermouth in a Martinez from Robert Vermeire, who espouses this formulation in his book, “Cocktails: How to Mix Them”. And I suppose it is perfectly fine drink, though Martinez, it is not.

Martinez Cocktail

Martinez Cocktail
(current Ellestad formulation)

1 1/2 oz Hayman’s Old Tom Gin
3/4 oz Carpano Antica Sweet Vermouth
Scant teaspoon Luxardo Maraschino
Dash Angostura Orange Bitters
Dash Angostura Bitters

Stir with ice to chill and strain into a cocktail glass. Squeeze lemon peel over glass. Add a (preferably luxardo or toschi) cherry if you so desire.

If you’re using a higher proof gin, you might want to up the amount of vermouth, but I find with Plymouth, or now Hayman’s, 2-1 is a good ratio. I also like to add a dash of angostura, as I find it tames some of the tropical marshmallow candy notes that show up when Carpano Antica is in close proximity to Luxardo Maraschino. As they say, your mileage may vary.

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.

Deep Sea Cocktail

Deep Sea Cocktail

Deep Sea Cocktail

1 Dash Absinthe. (Verte de Fougerolles)
1 Dash Orange Bitters. (Regan’s Orange Bitters)
1/2 French Vermouth. (1 1/2 oz Noilly Prat Dry)
1/2 Old Tom Gin. (1 1/2 oz Junipero Gin, dash rich simple syrup)

Shake (stir, please) well and strain into cocktail glass. Add 1 olive (Divina Roasted Red Pepper Stuffed) and squeeze Lemon Peel on top.

Fabulous Martini-like cocktail and a great use for Junipero Gin.

Also, not always that big a fan of the olive in lighter flavored gin martinis. With the Absinthe and orange bitters here, it really is an enjoyable combination.

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.