My interpretation:
1 2/3 oz Amaro Ciociaro
1/3 oz Noilly Prat Rouge
Fill mixing-glass halfway with ice; shake, strain into cocktail glass, garnish with fresh orange peel, serve. — Originally made in 1908 with Amer Picon (old formula) and favored Ballor Vermouth, this satisfying citrus digestif was eventually included in Straub 1913 in roughly the same form (3:1 ratio). In 1916 JM is selling M&R Vermouth instead of Ballor but the ostensibly successful recipe remains the same. The Savoy Cocktail Book (1930), usually leaning stronger than Jack, curiously calls for equal parts and no orange twist. Amaro Ciociaro can stand on its own, but Bigallet China-China Amer could do so as well. Indeed, this is a fine method of serving many amari of the same class (not forgetting to change the name accordingly).
An amateur mixologist prepares and assesses the cocktails and miscellaneous drink recipes in Jack Grohusko's mixed drinks manual.
Subscribe to:
Post Comments (Atom)
Turning the Page
Greetings! We have come to the end of the Cocktails section from Jack’s Manual (1933). In the process of our study, we have discovered so...
-
My interpretation: 1.5 oz Bombay Sapphire 1.5 oz Dolin Extra Dry Shake with ice, strain, and serve. Garnish with half slice of o...
-
My interpretation: 1.5 oz Copper & Kings Absinthe Blanche 0.5 oz Hiram Walker Anisette Fill mixing-glass with cracked ice,...
No comments:
Post a Comment