First, just a reminder that Sunday, November 28th, 2010, is our monthly exercise in folly, Savoy Cocktail Book Night at Alembic Bar. If any of the cocktails on this blog have captured your fancy, stop by after 6 and allow the skilled bartenders (and me) to make them for you. It is always a fun time.
1/4 French Vermouth. (1/2 oz Noilly Prat Dry)
1/4 Hercules. (1/2 oz House Made Hercules #5a*)
1/2 Dry Gin. (1 oz Tanqueray Gin)
Shake (I stirred) well and strain into cocktail glass.
As Fifty-Fifty type Martini-like beverages go, this was all right. Sort of like adding a couple dashes of Angostura bitters to your regular Martini.
My all time favorite cocktail with Hercules is still the Personality a la Roy, but this isn’t bad either.
1 Stick Cassia Cinnamon, crushed
2 tsp. Coriander Seed, crushed
3 Cardamom Pods, crushed
8 Whole Cloves, crushed
1 tsp. Quinine Powder
1 tsp Gentian Root
1/4 Cup Yerba Mate
Zest 2 Valencia Oranges
1/2 cup Raw Sugar
750ml Picpoul de Pinet
1/4 cup Osocalis Brandy
METHOD: Combine spices, peel, yerba mate and wine. Heat to 160 degrees. Filter through chinois and add Brandy. Let stand for at least a day. Pour liquid off of sediment and through a coffee filter and bottle.
Forgot the peppermint tea from Hercules #5, because I am a moron. Reading about Vermouth production, discovered that one of the commonly used wines in France was Picpoul de Pinet. Happy coincidence when a local grocery store started carrying it. Well, sort of happy. I still prefer the Quady Essencia Orange Muscat for the base of Hercules. Any time I’ve used drier wines, the final product is less appealing.
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.