Ante Cocktail
1 Dash Angostura Bitters.
1/4 Hercules. (1/2 oz Spiced Dubonnet Rouge)
1/4 Cointreau. (1/2 oz Cointreau)
1/2 Calvados or Apple brandy. (1 oz Clear Creek Apple Brandy)
Shake well and strain into cocktail glass.
Building on the previous cocktail calling for “Hercules” I am again using the Spice infused Dubonnet Rouge for this one. I have to admit I like it rather more than the previous Angler Cocktail. The apple brandy, touch of extra sweetness and orange from the Cointreau in combination with the Absinthe style spices is really pretty nice. A fairly complex cocktail, for only containing 4 ingredients.
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.
I was over on CocktailDB, and this random Hercules image popped up:
http://wrangler.cocktaildb.com/1285.0
That’s actually the image that first got me wondering about it.
I’ve asked Ted Haigh (and others) about that ad, and they think that is a different ingredient from the Hercules called for in the Savoy Cocktail Book. That there was more than one ingredient named “Hercules”. Most folks seem fairly certain that the Hercules called for in the Savoy Cocktail Book is not the Dutch Kina Wine, but the Yerba-Mate infused stuff manufactured by E & F Newall of England.