Sherry Twist Cocktail (No. 2)


Sherry Twist Cocktail (No. 2)

(6 People)

Take the juice of 1 Orange (1/2 oz Orange Juice), 2 glasses of Whisky (1 oz Sazerac Straight Rye Whiskey), 2 1/2 glasses of Sherry (1 1/2 oz Williams Humbert Dry Sack) and 1/2 glass of Cointreau (1/4 oz Cointreau). Add two cloves (bare drop clove oil), squeeze in the juice of 1/4 lemon (1/4 oz Lemon Juice), and add half a turn of the pepper-mill (pinch cayenne pepper). Fill the shaker with cracked ice. Shake and serve.

And you thought Sherry Twist (No. 1) was weird! I found a recipe for this one in Patrick Gavin Duffy’s “Official Mixer’s Manual” which called for “a little cayenne”, instead of the black pepper in the Savoy drink. As Duffy is usually a more accurate transcriber of other’s recipes, I went with his recommendation. Also, my cloves are kind of old and tired, so I went with a touch of clove oil instead.

A similar cocktail to Sherry Twist (No. 1), this is also a sort of spiced Sherry punch for 1. It is also fairly similar in character, on the light side with a mild acidity and not much sweetness. The Cayenne gives it a little prickliness. Not sure which I preferred, perhaps No. 1, as it is a bit less complex. Still, No. 2 isn’t bad either, and both are fairly unique.

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.

Duppy Cocktail

Duppy Cocktail

Pour 4 1/2 glasses of Whisky (2 oz Asyla Scotch) into a large glass and soak in this a few cloves (for an hour or two). Add 5 or 6 drops of Orange Bitters (Healthy Dash Regan’s, Healthy Dash Fee’s), and lastly put in 1 1/2 glasses of Curacao (3/4 oz Brizard Curacao). Place the lot in the shaker; shake (stir, strain) and serve.

This is a cocktail that got a lot more interesting as it warmed. Chilled, it just tasted pretty much like cold Scotch. As it warmed, the clove and other spices of the orange bitters expressed themselves more fully.

Duppy, from what I can tell, in Jamaican folklore refers to, “restless spirits of the dead that are believed to haunt the living.”

Not sure what Jamaican ghosts have to do with Scotch, cloves, bitters, and curacao. I noticed no otherworldly effects resulting from consuming the cocktail. Perhaps it helps to get rid of them?

However, here’s an odd thing!

Over last years’ holiday I found a 1934 edition of Patrick Gavin Duffy’s “Official Mixer’s Manual”. In this book he gives the “Duppy Cocktail (6 People)” as:

Soak in 4 1/2 Glasses Whiskey; Few Leaves of Clover; 5 or 6 Dashes Orange Bitters; 1 1/4 Glasses Curacao; Shake well in ice, strain and serve.

Given that Mr. Duffy is often far more accurate with recipe transcription than Mr. Craddock, this does give me a bit of pause. From what I remember I didn’t think clover leaves have a great deal of flavor. The flowers, though, appear to sometimes be used to Flavor Syrups and other such things. Puzzling. Well, it appears to be fairly commonly available as an herbal remedy, so I will have to give the Duppy another try!

Red Clover: Herbal Remedies

Red clover also contains the blood-thinning substance coumarin. Coumarin is not unique to red clover; it is found in many other plants, including common grass. In fact, the pleasant sweet smell of freshly cut grass is due to the coumarin compounds. People on anticoagulant drugs such as Coumadin should be cautious of using red clover, as the blood may become too thin.

But, maybe not as crazy sounding as it seems. I mean, Buffalo Grass Vodka has some of these same substances.

So, I soaked a few red clover flowers and a couple leaves…

…in a half cup of wild turkey rye for 12 hours.

2 oz Clover infused Rye
1 oz Luxardo Triplum
generous dash fee’s orange bitters
generous dash regan’s orange bitters

Stir with cracked ice, strain into cocktail glass.

Unfortunately, that was the last of my Wild Turkey Rye, so no side by side comparison of clover vs. non-clover drinks was possible. But, it definitely changed the character of the Rye. More sweet herbal and vanilla-ish notes, I think.

All in all, I think I liked the Scotch/Clove Duppy a bit more. But, I dunno, there was something compelling about the flavors of the clover infused rye…


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.