Five Fifteen Cocktail

Five-Fifteen Cocktail

1/3 Curacao. (3/4 oz Luxardo Orange Triplum)
1/3 French Vermouth. (3/4 oz Dolin Dry Vermouth)
1/3 Sweet Cream. (3/4 oz Cream)

Shake well and strain into cocktail glass.

I knew I’d made something like this before: Bud’s Special Cocktail. This is nominally closer to the idea of a Creamsickle in drink form than the Bud’s Special had been and a bit more pleasant. Still, not really the sort of drink I can finish.

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.

2 thoughts on “Five Fifteen Cocktail

  1. Just tried this and, ugh. Had to try, of course, but it brings to mind Clay Shirky on lutefisk:

    “‘How bad could it be?’ I thought to myself as I lifted my fork to my mouth.

    The moment every traveller lives for is the native dinner where, throwing caution to the wind and plunging into a local delicacy which ought by rights to be disgusting, one discovers that it is not only delicious but that it also contradicts a previously held prejudice about food, that it expands ones culinary horizons to include surprising new smells, tastes, and textures.

    Lutefisk is not such a dish.”

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