Maiden’s Prayer Cocktail (No. 2)

Maiden's Prayer (No. 2)

Maiden’s Prayer Cocktail (No. 2*)

1/3 Kina Lillet. (3/4 oz Cocchi Americano)
1/3 Dry Gin. (3/4 oz North Shore Distiller’s No. 6)
1/6 Calvados. (1/2 of 3/4 oz Groult Calvados Réserve 3 years old)
1/6 Pricota. (1/2 of 3/4 oz Rothman & Winter Orchard Apricot)

Shake (I stirred) well and strain into cocktail glass.

*On the principle that if at first you don’t succeed, cry, cry again.

According to cocktaildb Pricota was, “Defunct but highly-respected proprietary brand of English apricot-flavored brandy liqueur. Produced by Humphrey Taylor & Co. of London in the late 18th and 19th centuries,” so we’ll use the highly respected R&W Orchard Apricot instead.

Again, even though it is a modern gin, I’ve previously found that the North Shore No. 6 works well with apricot flavors, so I’ve deployed it here.

My bottle of Cocchi Aperitivo Americano, though it has served me well, is nearing a state of tragic emptiness. Here’s hoping someone soon manages to convince the TTB to allow it back into the country.

I’ve found pleasure in the prayers of both of these Maidens and would be hard pressed to pick a favorite. The sweet-tart No. 1 or the bitter-sweet No. 2.

Both are well balanced, witty, and sophisticated young ladies, err… cocktails!

Chuckle, while I appreciate the bloom of sweet-tart youth, I guess I have come to a point in my life where some bitter-sweet experience is more appealing. In cocktails, that is. Right?

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.

Charlie Lindbergh Cocktail

Charlie Lindbergh

Charlie Lindbergh Cocktail

2 Dashes Orange Juice. (2/3 tsp Orange Juice)
2 Dashes Pricota. (2/3 tsp Rothman & Winter Orchard Apricot liqueur)
1/2 Kina Lillet. (1 oz Cocchi Americano)
1/2 Plymouth Gin. (1 oz Plymouth Gin)

Shake (stir?) well and serve in cocktail glass. Squeeze lemon peel on top.

I can only assume this is named after Charles Lindbergh, the aviator who flew the first successful non-stop flight between New York and Paris in May of 1927.

The cocktail itself seemed a bit, uh, “girly”. Nice enough, and all, but more of the sort of drink you’d buy for that cute girl you are trying to impress, than the sort of thing you’d have as a brace up after crossing the Atlantic.

If you want to play along and don’t have Cocchi Americano, I’d again suggest 1 oz dry vermouth, dash angosutura, dash maraschino liqueur, and an orange twist squeezed into the tin. It’s pretty close and might even be better in this particular case.

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.