2 Dashes Curacao. (2/3 tsp Bols Dry Orange Curacao)
2 Dashes Maraschino. (2/3 tsp Luxardo Maraschino)
2 Dashes Orange Bitters. (2 dashes Angostura Orange Bitters)
2 Dashes Absinthe. (1/2 tsp Sirene Absinthe Verte)
1/2 Brandy. (1 oz Lustau Reserve Brandy)
1/2 French Vermouth. (1 oz Dolin Dry Vermouth)
Shake (well, if you really want to shake, shake. Recommend stirring, myself.) well and strain into cocktail glass. Add a (Mmmm… Luxardo) cherry and squeeze lemon peel on top.
This recipe is verbatim from Harry McElhone’s “Barflies and Cocktails” (and more likely “Harry’s ABCs”). McElhone credits the recipe to “Harry Johnson of New Orleans”. And indeed, it is to be found in the 1900 edition of Harry Johnson’s “Bartenders’ Manual” (Handily published by Mud Puddle Books: “Bartender’s Manual”.)
The only difference between Mr. McElhone’s and Mr. Johnson’s recipes is that Mr. McElhone calls for the Orange Bitters and Mr. Johnson calls for “3 or 4 dashes of bitters (Boker’s Genuine Only)”. Well, times change, and Boker’s Bitters probably weren’t available in London or Paris.
The recipe is a bit twiddly, with all the dashes of this and that.
In addition, I’m growing dissatisfied with the Lustau Brandy. It just doesn’t have much presence in a drink or much length or depth on its own.
Despite that, I found the Morning Cocktail genuinely enjoyable. I was really surprised how dominant the citrus flavors of the cocktail were. There’s some sort of interesting interaction going on between the Dry Vermouth, Curacao, and Lemon Twist.
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.