Xanthia Cocktail

Xanthia Cocktail
1/3 Cherry Brandy. (3/4 oz Clear Creek Kirsch)
1/3 Yellow Chartreuse. (3/4 oz Yellow Chartreuse)
1/3 Dry Gin. (3/4 oz North Shore Gin, No. 6)
Shake well and strain into cocktail glass.

Well, first off, there’s no real question that this drink should probably be made with something like Cherry Heering and not Kirsch.

But, I just couldn’t face a drink that was composed of 2/3 liqueur and no citrus, so I used Kirsch instead.

Hey, if Kirsch isn’t “Cherry Brandy”, nothing is!

Anyway, with Kirsch, this ends up a somewhat more interesting version of the Alaska Cocktail.  OK, it’s pretty much all booze, but surely we’re all used to that by now, right?  And Yellow Chartreuse and Kirsch make a surprisingly (or maybe not) nice combination. Herbal, floral goodness, with a kick.

If you want to get all sticklery, and make this one with Cherry Heering instead of Kirsch, feel free. Let me know how it comes out.

I’m sticking with Kirsch for the Xanthia.

As far as the name goes, it appears Xanthia is a modernization of the greek word, “Xanthe”, which, according to Behind the Name, is “Derived from a Greek word xanthos meaning “yellow” or “fair hair”. This was the name of a few minor figures in Greek mythology.”

It’s also the name of a Genus of American Moths and appears to be a popular nom de guerre for buxom, red haired female Internet exhibitionists. Ahem. Google at your own risk.

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.

6 thoughts on “Xanthia Cocktail

  1. Just tried it with 3/4 oz Beefeater, 3/4 oz yellow chartreuse, and 3/4 oz cherry heering. The heering was overpoweringly syrupy. I tried addig more gin to dilute, but that didn’t fix it. So I moved on to something else!

  2. I’d say you did the right thing going for the Kirsch. As written, that sounds like a good way to make cough syrup.

  3. Hey Erik,

    We tried your recipe using Trimbach kirsch and Bulldog gin, along with the yellow Chartreuse, and enjoyed it quite a bit. It smelled and tasted a bit like genever, and it paired surprisingly well with salted-roasted pistachios.

    I suppose we’ll need to compare yours with the original recipe, but after all the comments, we are not going to try it with the Heering. We’ll perhaps seek out another brand.

    You must be excited that you’re nearing the end of the A-Z Savoy Cocktail Book journey. Congratulations!

    All our best,
    Paul & Steve

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