Bronx (Silver) Cocktail

Bronx (Silver) Cocktail

The Juice of 1/4 Orange
The White of 1 Egg
1/4 French Vermouth (3/4 oz Noilly Prat Dry Vermouth)
1/4 Italian Vermouth (3/4 oz Cinzano Rosso Vermouth)
1/2 Dry Gin (1 1/2 oz Boodles Gin)

Shake well and strain into large wine glass.

Haven’t quite decided what I think of the Boodles.

It was on sale, so I figured I had little to lose. Flavor-wise it seems most similar to Plymouth Gin. Much lighter, though.

The other night I tried it in my usual Martini (2 oz Gin, 1/2 oz Vermouth, dash orange bitters). To me the flavor of the Noilly Prat Dry Vermouth was really the dominant element in the cocktail. It also really seemed to call out for an olive, rather than my usual lemon twist.

Here, in the Bronx (Silver), something with a little more spine, like Tanqueray, might be more appropriate. Still, all in all, a fine Sunday cocktail.

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.

3 thoughts on “Bronx (Silver) Cocktail

  1. I wasn’t much impressed by the Boodles either. Perhaps some Sarticious (is that spelled right?) would be a better fit.

  2. I generally stay away from modern gins for the Savoy stomp, both for cost reasons and some degree of authenticity.

    About my only exception has been Junipero, which some say isn’t a bad fit for Old-Tom.

    I believe I’ve had Sarticious a couple times when I’m out. I seem to recall reading or being told that they use Cilantro as one of the flavoring herbs. Kind of unique, I suppose. Have you experimented with mixing it?

  3. Alas the Sarticious bottle is all finished up so I can’t taste to remind myself what was going on in it. I don’t remember there being major cilantro notes. Certainly not like the way Hendricks is so cucumberish.

    I did mix with it, but my only notes on that are here: Not a particularly good test for broad extrapolations, I’m afraid.

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