Nine-Pick Cocktail

Nine-Pick Cocktail

Nine-Pick Cocktail

2/3 Absinthe. (1 1/2 oz Sirene Absinthe Verte)
1/3 Gin. (3/4 oz Hayman’s Old Tom Gin)
1 Dash Angostura Bitters.
1 Dash Orange Bitters. (Angostura)
1 Dash Syrup.

Shake well and strain into cocktail glass.

This name doesn’t really make sense until you scan the page across from it…

Nineteen-Twenty Pick-Me-Up Cocktail
2/3 Pernod Absinthe.
1/3 Gin.
1 Dash Angostura Bitters.
1 Dash Orange Bitters.
1 Dash Gomme Syrup.
Shake well, strain into medium size wine-glass, and fill balance with soda water.

So the “Nine-Pick” is a shortened version of the “Nineteen-Twenty Pick-Me-Up”! I can just imagine some business man saying, “You know I’d like that Nineteen-Twenty Pick-Me-Up, but I don’t have time for a long drink. Can you leave out the soda?”  Then some smart aleck bartender handing him the cocktail and telling him that without the soda, it’s only a “Nine-Pick”.

With a generous dash of syrup and a nice long, vigorous shake, this is actually not bad.  Well, if you like Absinthe, obviously.  I chose to use the Hayman’s because it was handy and seemed like it would be interesting, especially since the other 2/3 of the drink was already high test.  Turned out to be a good choice with the citrus flavors of the Sirene and Hayman’s complementing each other nicely.

I am kind of cheating here using actual Absinthe. By 1920 Absinthe was banned in most countries, so it is far more likely that this cocktail would be made with Pernod’s newly available Wormwood free product*.

*From this Coctkailtimes article: Absinthe was banned in 1910 in the Switzerland, 1912 in the US, and 1914 in France. In 1920, France again allowed the production of anise flavored drinks. Pernod’s new Wormwood free formulation was one of the first out of the gate.

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.