Byculla Cocktail

Byculla Cocktail

1 Liqueur Glass Ginger (3/4 oz Canton Ginger Liqueur)
1 Liqueur Glass Curacao (3/4 oz Brizard Orange Curacao)
1 Liqueur Glass Port (3/4 oz Warre’s Warrior Port)
1 Liqueur Glass Sherry (3/4 oz Lustau Don Nuno Dry Oloroso)

Shake (stir, please) well and strain into cocktail glass.

Too sweet to be anything other than a dessert cocktail. I like the flavor combination, though. Definitely filed away for future use.

Byculla appears to have been a popular neighborhood with the British of Mumbai (Bombay) from a period of around 1800 to the 1890. Race Track, Clubs, that sort of thing.

So decadent, that there was even a famous Byculla Soufflé:

The Byculla Soufflé – a very Edwardian dish, the pride of the Byculla Club in Bombay; a sweet mousse in which layers of cream are flavoured with different liqueurs – Chartreuese, Benedictine and Maraschino – and set with gelatine. Since the Byculla Club ceased to exist in 1920, to the best of my knowledge so did the Byculla Soufflé; but maybe some reader can correct me.

Yowza, a layered liqueur flavored soufflé sounds kind of fun!

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.