1 Dash Absinthe.
3 Dashes Curacao.
1/4 French Vermouth.
1/4 Italian Vermouth.
Shake well and strain into cocktail glass.
When I was researching this cocktail, I discovered it in Robert Vermiere’s 1922 “Cocktails: How to Mix Them”.
In that he says, “This cocktail is well known amongst the naval officers of the Mediterranean Squadron. It is composed of: 1/8 gill Absinthe Pernod; 1/8 gill of French Vermouth; 1/8 gill of Brandy; 1/8 gill of Curacao; Shake until Frozen. In Egypt they call it “Kurbag,” which is the Arabic word for whip.”
So, in Vermeire’s world, the Whip is an equal parts cocktail.
Figured I’d give that a go.
1/2 oz Jade PF 1901 Absinthe
1/2 oz Noilly Prat Dry Vermouth
1/2 oz Clement Creole Shrubb Orange Liqueur
1/2 oz Osocalis Rare Alambic Brandy
Shake well and strain into a cocktail glass.
Just coming off of the nearly undrinkable Which Way Cocktail, it’s interesting to see how much difference the moderation of a bit of vermouth adds to the enjoyment of the drink. Well, that and some variety of taste from Orange Liqueur instead of Anisette.
This isn’t bad, not bad at all, and it didn’t need the rejiggering given to it by the Savoy editors.
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.