Cherry Mixture Cocktail

Cherry Mixture Cocktail
Cherry Mixture Cocktail

1 Dash Angostura Bitters (Very Healthy Dash)
1 Dash Maraschino (Luxardo Maraschino Cocktail)
1/2 French Vermouth (2 oz Noilly Prat Dry)
1/2 Italian Vermouth (2 oz Carpano Antica)

Shake well and strain into cocktail glass (Build over cracked ice in a double old fashioned glass, stir briefly to chill). Serve with cherry (3 Amarena Toschi Cherries).

A bit of a radical departure from the method.

I just find I enjoy these vermouth type “cocktails” more over ice than up, so there you go.

Quite enjoyed this formulation. A bit on the sweet side. A slightly less bitter Americano ? Maybe most appropriate as a digestiv?

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.

Underhill Punsch–Tales Version

Underhill Punsch

Underhill Punsch–Tales Version

2 750ml Bottles of El Dorado 5 Year Demarara Rum
1 750ml Bottle Batavia Arrack van Oosten.
8 lemons, sliced thin and seeded.
750ml Water.
8 teaspoons Yunnan Fancy China Black Tea.
2 crushed cardamom pods.
4 cups Washed Raw Sugar.

This makes a bit more than 3 litres.

Put sliced lemon in a resealable non-reactive container(s). Pour Rum and Batavia Arrack over lemons. Cover and steep for 6 hours.

Heat water and steep tea and cardamom in it for the usual 6 minutes. Pour through cheesecloth to remove tea leaves and cardamom pods.

Dissolve sugar in hot tea and cool to room temperature. Refrigerate.

After 6 hours, pour rum off of sliced citrus, without squeezing fruit.

Combine tea syrup and flavored rum. Filter and bottle in a clean sealable container(s). Age at least overnight and enjoy where Swedish Punch is called for.

A more traditional version of Swedish Punsch than the previous Underhill Punsch II.

(By the way, that El Dorado 5 is a really tasty rum for the price!)

We’ll be serving this during the Tales of the Cocktail panel I’ve somehow snuck on with the following esteemed gentlemen: Jamie Bourdreau(!), Paul Clarke(!), and John Deragon(!). Huh, that is odd, B, C, D, and E? Were they just going alphabetically? I’m not entirely sure what exact cocktails the other gentleman are making, but I’ve heard rumors of a new version of Jamie’s Amer Picon replica, some whispering from John about Bacon Fat Washed Bourbon, and Paul seems to be infusing enough Tequila por Mi Amante to make nearly the whole remaining population of New Orleans a drink.

Hope to see you there!

Making Your Own Cocktail Ingredients

BOTW–Malheur 10

Malheur 10

Malheur 10 from Brewery de Landsteer, East Flanders, Belgium turned out to be an interesting beer.

The initial smells seemed to indicate that it was a going to be a sour Flanders style ale, but upon tasting, it was not dry in style at all. I guess more of a Belgian Strong Blonde Ale, according to google.

As the beer warmed slightly, it opened up and had a wonderful complexity. Sweet, but not cloying, with a lot of suggestion of spice and stone fruit. Really nice.

Cherry Blossom Cocktail

Cherry Blossom Cocktail

Cherry Blossom (6 people)

To a glass half full of cracked ice add a tablespoon of dry Curacao (dash senior Curacao of Curacao), one of Lemon Juice (1 TBSP fresh), one of Grenadine (Fee’s American Beauty Grenadine), 2 1/2 glasses of Cherry Brandy (1 oz Cherry Heering Liqueur) and 2 of brandy (1 oz Pierre Ferrand Ambre Cognac).

Shake thoroughly and serve very cold.

I’ll admit I increased the ratio of lemon here and decreased the Curacao, when re-doing the cocktail for 1 person.

It just seemed like it was going to be waaay too sweet if I left the ratio as is.

As made, it tastes pretty much like drinking a glass of cold cherry juice.

That’s not bad; but, it really doesn’t seem much like a cocktail. More like the missing link between the Sidecar and the Shirley Temple.

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.

Cachaca Armazem Viera

Armazem Viera Esmeralda

Since trying Armazem Viera‘s Esmeralda Cachaca, I’ve gotten a little obsessed with making a cocktail with it. I really enjoy the flavor of the spirit.

The other week I think I wasted probably a good 8 ounces of it trying to make my favorite kinds of drinks. That is, those involving vermouth and bitters.

The thing, though, is that the Armazem Viera Esmeralda has an interesting smoky and slightly bitter character.

When mixed with bitters and vermouth, sweet or dry, it just seemed to highlight unfortunate characters of either the vermouth, the bitters, or the cachaca.

When I asked some folks about it, they didn’t have many suggestions. The only real answer I got, aside from complicated drinks with more than one spirit, was, “how about a julep?”

Well, alright, how about a julep?

But, being the sort of person who can’t leave well enough alone and damn those peaches sitting on the kitchen counter smell good…

Peach Cachaca Thing

Peach Cobbler
(No, really, it is pretty much a kind of drink called a “cobbler“!)

1/2 oz Rich Simple Syrup (2-1 Simple Syrup made with Demarara Sugar)
3 oz Cachaca Armazem Viera Esmeralda
Zest of 1/2 lemon, peeled as an apple
1/4 ripe peach, sliced
Float Dark Rum (I used Inner Circle Green)
Sprigs Mint

In a stainless mixing tin combine Syrup, Cachaca, Lemon Peel, and Peach. If you’ve got some time, let it sit for a while and allow the flavors to infuse. Add crushed ice to fill about half way up the tin. Pour the ice and spirit mixture back and forth between the serving glass and the mixing glass a few times to chill, ending in the serving glass. Float on your dark rum. Spank a couple sprigs of mint above glass, and insert. Serve with a straw and/or swizzle stick.

By the bye, if you’ve got ripe peaches around you might want to also try local bartender Neyah White’s Grilled Peach Old-Fashioned. Either stop by NOPA, or check out the recipe in this great recent article by Gary Regan: The Cocktail Divide.

Charles Cocktail

Charles Cocktail

Charles Cocktail

1/2 Italian Vermouth (1 1/2 oz Carpano Antica Vermouth)
1/2 Brandy (1 1/2 oz Pierre Ferrand Ambre Cognac)
1 Dash Angostura Bitters

Shake (stir – eje) well and strain into cocktail glass.

This is the only known authentic Jacobite Cocktail.

Interesting! This seems to indicate that this cocktail was named for Charles Edward Louis John Casimir Silvester Maria Stuart (or Bonny Prince Charles.) I would expect whisky; but, maybe he was a brandy fancier.

I was a little trepidatious about formulating this one, being afraid the Antica would overpower the Cognac, so was going to use the Cinzano Rosso. At the last minute I decided to go with the Antica. Glad I did.

The Carpano Vermouth and Cognac do really interesting things together. It has some nice bitter elements; but, there are some cool almost flowery flavors that are brought out in both the brandy and the vermouth. Nice.

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.

Victoria D’Amato-Moran

This is the first of what I hope is an ongoing series on the Underhill-Lounge.

I experimented by asking the bartender at Montgomery Place to make me a Bombay Cocktail No. 2 earlier this year; but, this just seemed to result in a grumpy bartender.

To make it less of a shock, I thought I would contact some local bartenders and give them a choice of one of the 5 of the Savoy Cocktails that might be coming up in the next week.

Surprisingly, some actually seemed game.

Victoria D'Amato-Moran

Victoria Damato-Moran’s Bio:

I was born and raised in San Francisco, North Beach, daughter of a bartender and craftsman.
Dancin’ Danny, they called him, the original bar top dancer !
We had a family bar called Damato’s on Broadway St, back in the 60’s, Dad was always tending bar, so I grew up in the business, watching him make the best Manhattans,
Side Cars, Pink Ladys, Grasshoppers, etc…….
At the age of 21, I thought that my Manhattans should be made in a bar legally, so in 1984,
I was hired by Jeramiah Tower as a cocktail waitress at Stars Restaurant and tend bar once and a while.
I really loved bartending and danced like my Dad, so I continued to work in the restaurant/bar biz.
I enjoy all forms of art, though creating cocktails in my art form now, in my spare time I make jewlery with vintage beads from my collection of beads from around the world.


Chanticle(e)r Cocktail

Juice of 1/2 Lemon
1 Tablespoon of Raspberry Syrup (Victoria made from scratch)
The White of 1 Egg
1 Glass Dry Gin (2 oz Plymouth Gin)

Shake well and strain into medium size glass.

This seems to be a variation on the Breakfast or Pink Lady Cocktail with Raspberry Syrup instead of Grenadine. As Chanticleer is a rather well known rooster, (Nun’s Priest’s Tale from Chaucer’s “Canterbury Tales”,) I suspect this particular cocktail’s DNA comes from the Breakfast Cocktail. I have to say, even if raspberry syrup makes this a bit girly-er than the Grenadine version, the flavor of the fresh raspberry syrup definitely made this cocktail a keeper. Now if I can only get her to give me the recipe for the syrup…

Champs Elysees

Champs Elysees Cocktail (6 people)

3 Glasses Cognac (3 parts Hennessy Cognac)
1 Glass Chartreuse (1 part Green Chartreuse)
1 1/2 Glasses Sweetened Lemon Juice (A little more than 1 part Sour Mixer)
1 Dash Angostura Bitters

Shake well and strain into cocktail glasses.

There was some discussion here about which Chartreuse to use. Victoria thought yellow would probably make a more attractively colored cocktail with the Cognac. Unfortunately, we only had green on hand. With Green Chartreuse, the herbal character is pretty out front, overshadowing pretty much everything else in the cocktail.

All the same, if you like Green Chartreuse, this isn’t a bad cocktail at all. If you don’t know if you like Green Chartreuse, it may not be the best place to start.

While I was there, she also made me a really tasty tequila and watermelon smash with a touch of cayenne. Mmmmm!

If you’re lucky enough to find Victoria behind the bar from you, ask for one of her original cocktails. She is one of the rare bartenders who brings both the people skills to make anyone feel comfortable on the other side of the bar from her and the taste to make truly outstanding original cocktails like the following Valentino, which won her a bartending competition at Rye.


Makes 1 drink


1 ounce Aperol
1 ounce reposado Tequila
1 ounce rhubarb juice*
1/2 ounce Agave Pomegranate Ginger Syrup**
3 ounces grapefruit juice (Ruby Red or Texas)
1 fresh lime
Splash club soda
Grapefruit and lime garnish


Instructions: Pour the Aperol, Tequila, rhubarb juice, Agave-Pomegranate-Ginger syrup and grapefruit juice into a chilled tumbler. Shake and strain over ice into a chilled double-rocks glass (8 to 9 ounces). Add a slight squeeze of fresh lime juice. Top with a splash of club soda.

*To make rhubarb juice, cut fresh rhubarb into chunks, parboil, then steam, until the rhubarb is tender. Extract the juice by mashing the pulp through a fine-mesh sieve.

**Agave Pomegranate Ginger Syrup

2 cups agave nectar
1 cup pomegranate juice
1 large finger of ginger, sliced

Instructions: Pour agave nectar and pomegranate juice into a pot. Add ginger. Bring to a boil. Turn off and let steep until cool. Remove the ginger and store in a glass bottle in the refrigerator.

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.

C.F.H. Cocktail

C.F.H. Cocktail

C.F.H. Cocktail

1/6 Grenadine (1/2 oz homemade)
1/6 Cederlund’s Swedish Punch (1/2 oz Facile Swedish Punch)
1/6 Calvados (1/2 oz Laird’s Bonded Apple Brandy)
1/6 Lemon Juice (1/2 oz fresh lemon juice)
1/3 Burrough’s Beefeater Gin (1 oz Boodle’s Gin)

(Shake and strain into cocktail glass)

Oddly, this recipe has no method instructions and I couldn’t dig up anything on the name.

Anyway, it’s really quite tasty. A sort of more sophisticated Jack Rose.

Really enjoyed the interplay of the spice elements of the gin and Swedish Punsch with the Apple Brandy and Lemon.

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.

Cecil Pick-Me-Up Cocktail

Cecil Pick-Me-Up

Cecil Pick-Me-Up Cocktail

The Yolk of 1 Egg
1 Glass Brandy (2 oz Pierre Ferrand Ambre)
1 Teaspoonful Castor Sugar

Shake well and strain into medium-size wine glass and fill balance with Ayala (Louis Bouillot, Cremant de Bourgogne Rose ”Perle d’Aurore”, a bit past its prime.) Champagne.

This is quite eggy.

It is tasty, and all. Still the first impression is a big taste of egg yolk.

Later the champagne and brandy make themselves apparent.

Weird, really. A breakfast drink, I suppose!

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.

Cat’s Eye Cocktail

Cat's Eye Cocktail

Cats-Eye Cocktail (6 people)

1/2 Glass Fresh Lemonade (1/4 oz Lemon Juice, 1/2 teaspoon sugar)
1/2 Glass Water (1/4 oz water)
2 Glasses Gin (1 oz Boodles Gin)
1 Dessertspoonful Kirsch (Dash Trimbach Kirsch)
1/2 Glass Cointreau (1/4 oz Cointreau)
Not quite 2 Glasses French Vermouth (Not quite 1 oz Noilly Prat Dry)

Shake well and strain into cocktail glasses. Serve with an olive.

Skipped the olive.

A tasty cocktail. A bit like an Aviation crossed with a Martini. Certainly something worthwhile to try, if you enjoy those sorts of sweet tart flavors.

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.