Tuesday, August 14, 2018

142. Fourth Degree Cocktail

My interpretation:
  0.75 oz Copper & King’s Absinthe Blanche
  0.75 oz Martini & Rossi Extra Dry
  0.75 oz Cocchi Vermouth di Torino

Shake with ice about 30 seconds, double strain into cocktail glass, serve. — This recipe comes to JM 1916 from Straub 1913. The Savoy Cocktail Book recipe has equal parts dry vermouth, sweet vermouth, and gin, with only 2 dashes of absinthe. This seems more accessible. Nevertheless, the present recipe is itself more accessible than the Duchess above, the only difference being the specified absinthe. In the Duchess, I used St. George Absinthe Verte. Here, since it called for white, I used the Copper & King’s absinthe alembic blanche, which is noticeably smoother and harmonizes better with the vermouths.
 

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