1/3 Kina Lillet. (3/4 oz Lillet Blanc, Dash Angostura, Dash Clear Creek Kirsch, Dash Simple Syrup)
2/3 Plymouth Gin. (1 1/2 oz Plymouth Gin)
Shake well and strain into cocktail glass. Squeeze lemon peel on top.
Unfortunately, still without Cocchi Americano or anything similar. And the latest rumors I’ve heard put Haus Alpenz release of Cocchi Americano at sometime early next year.
Well, until then, we’ll continue along with our substitutions.
I didn’t have the Luxardo Maraschino handy, so instead grabbed the Kirsch this time. Hm. Ended up OK, but probably not something I would revisit.
In a lot of ways, I think probably dry vermouth, angostura, orange peel, and maraschino is the best choice, instead of involving Lillet Blanc at all.
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.
Oh that does sound good. Even in the home bar with limited quantities of the Americano Cocchi it does make for a lovely drink. But never mind my biased opinion here, as importer of Americano Cocchi, and yes, on target for arrival in NY in January 2009 and rolling outward from there. For sceptics familiar with its sage, all regulatory is approved/done. And to Erik’s point , the drink is also lovely (using Maraska) with the substitute suggested.