Savoy Sunday, Dec 2012


I love the smell of Hercules* in the morning!

Stop by Alembic bar tonight, Dec 30, 2012 for the last savoy night of the year.

I promise, my drinks are better than my sketches…

*Hercules #5d

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 tsp. Peppermint Leaf
1/4 Cup Yerba Mate
Zest 2 Tangerine
1/2 cup Raw Sugar
750ml Quady Elektra
1/4 cup Apple-Ation California Apple 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 and then enjoy chilled or where “Hercules” is called for.

4 thoughts on “Savoy Sunday, Dec 2012

  1. Love your blog. As a fellow waiter and bartender,hope you had a fun New Year’s eve shift. How is this version of the Hercules? Are you happy with it? Does it play well with the other children (mixes well)? Close to done with it…or do you think it needs to be tweeked more…not withstanding the fact if ever a bottle or recipe for it is uncovered you may have to completely change it?

    • Hi Thomas, thanks for the kind words!

      I’ve tried the Hercules with almost all the recipes which call for it in the Savoy Cocktail Book and think they turn out well. To me the combination of ‘winter spices’ and the Calvados which most of them call for is a definite winner.

      However, like you mention, we have very little indication what Hercules might have tasted like, other than this snippet from Joe Gilmore, and ex-head bartender at the Savoy Hotel:

      “He remembered Hercules quite well and described it as a cross between an aperetif and a bitters. It was light pink in colour and bore no resemblance to Absinthe. He didn’t have any real suggestions for a substitute but mentioned Dubonnet would not be appropriate.”

  2. Just stumbled across your site today and am really enjoying it. Might have to give this one a try. I’m a yerba mate addict, but I’d never heard of Hercules before.

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