Queen’s Cocktail

Queen's Cocktail

Queen’s Cocktail.

1/2 Slice of Crushed Pineapple.
1/4 French Vermouth. (3/4 oz Dolin French Vermouth)
1/4 Italian Vermouth. (3/4 oz Martini and Rossi Sweet Vermouth)
1/2 Gin. (1 1/2 oz Sarticious Gin)

(Muddle pineapple in shaker. Add ingredients and ice…) Shake well and strain into cocktail glass.
According to Robert Vermeire, this recipe was, “by Harry Craddock, New York.” Nice to get an actual verified Craddock cocktail. But wait, isn’t The Queen’s Cocktail just a slightly dried out version of The Plaza Cocktail?

In the case of the Queen’s I actually splurged and bought a fresh pineapple and muddled half a slice in the drink. Can’t say that the substitution made that much difference between them. I think possibly the fresh pineapple was slightly more flavorful and gave a bit better foam.  Both the Plaza and The Queen’s are fairly tasty, in a vaguely tropical, punch-like way.  Amazing how a couple pieces of fruit can take a cocktail a long way from being a perfect Martini!

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 “Queen’s Cocktail

  1. Not really. Little changes like the pineapple or the Sarticious gin, generally keep it interesting. A lot of drinkers stick with the same brands and cocktails for entire lifetimes. My father-in-law, for example, has had a Gordon’s and Noilly Gin Martini every day for something like the last 50 years. Personally, if I had my druthers, it would pretty much be all whisk(e)y and vermouth cocktails, every day. So good to master some other ingredients.

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