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Stomping Through the "Savoy" (2009–)


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#181 eje

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Posted 25 July 2009 - 10:31 AM

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Piccad Cocktail.

3 Dashes Angostura Bitters.
1/2 Caperitif. (1 oz Dolin Blanc Vermouth)
1/2 Dry Gin. (1 oz North Shore Distiller’s No. 11 Gin)

Shake well with two or three pieces of lemon rind and strain.

Still no real idea what Caperitif might have been, beyond a rich yellow quinquina, similar in character to vermouth.

Dolin Blanc, though a bit sweet, remains my current favorite substitution. And one of my current favorite vermouths. With its relatively large proportion of bitters (3 dashes!) this is a great cocktail to showcase both the character of angostura as a flavoring and that of Dolin Blanc.

Happy to report that North Shore’s products are now starting to show up in some liquor stores and bars! Even the Distiller’s No. 11, which remains one of my favorite new American gins.

Should you order this cocktail at tomorrow’s Savoy Night at Alembic Bar?

Did I mention this is a great cocktail? Yes? Well, let me just say it again, “this is a great cocktail!”
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Erik Ellestad
If the ocean was whiskey and I was a duck...
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#182 Kent Wang

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Posted 20 August 2009 - 08:52 PM

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Dinah Cocktail

First put 2 or 3 sprigs of fresh mint (1 sprig) in the shaker and bruise them lightly against the sides of the shaker by stirring with a silver spoon. Pour into the shaker 3 glasses of Whisky (2 oz W.L. Weller 12 Year) and let it stand for some minutes. Add 3 glasses of sweetened Lemon Juice (Juice 1/2 Lemon, 1 teaspoon Caster Sugar) and some (cracked) ice. Shake very carefully and for longer than usual. Serve with a mint leaf standing in each glass.

Is "sweetened Lemon Juice" sour mix?  Or lemonade?

I decided to make this basically as a whisk(e)y sour with mint.

Really, how can you go wrong?

Absolutely delicious!

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1:1 bourbon and lemon? That's crazy! I tried it anyway and it was way too tart. I had to pour some more bourbon and sugar in there to balance it out.

#183 slkinsey

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Posted 21 August 2009 - 05:06 AM

I'm guessing that, in the original, the "sweetened lemon juice" already contained enough sugar to "balance."
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#184 eje

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Posted 28 August 2009 - 10:22 PM

Damn, that does sound appealing.  Now I'm going to have to pick up a bottle of Macallan Cask Strength and re-try the Affinity with that instead of the Compass Box.

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3/4 Noilly original dry, 3/4 carpano, 3/4 Macallan Cask Strength, dashes angostura.

Well, it is quite a different drink than the subtle pleasure of the affinity with the Asyla. A bit more heat and maybe less body. Still, it's one of those, "Hm, that's interesting, maybe I should have another sip. Oh oops, it's gone. Another please!" kind of formulations.
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#185 Steamtrain

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Posted 02 November 2009 - 10:36 PM

i would dive to the bottom and never come up.

#186 haresfur

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Posted 01 December 2009 - 08:45 PM

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The Mule’s Hind Leg

1/5 Gin. (1/2 oz North Shore Distiller's No. 11)
1/5 Benedictine. (scant 1/2 oz Benedictine)
1/5 Applejack. (1/2 oz Clear Creek 2 year Apple Brandy)
1/5 Maple Syrup. (scant 1/2 oz Maple Syrup)
1/5 Apricot Brandy. (1/2 oz Zwack Barack Palinka)

Shake well and strain into cocktail glass.

Another lovely prohibition era libation from the oeuvre of Judge Jr.

The only possible way I could see drinking this was to use apricot eau-de-vie instead of apricot liqueur. Even then, this is pretty much a waste of perfectly good alcohol.

Reduce the Benedictine and the Maple Syrup to a bar spoon or so. Add some bitters.

There might be a drink worth salvaging here.


Decided to open my new copy of the Savoy at random and make the first thing I had the ingredients for. This was it:-( As I was making it I thought, this is going to be way too sweet. Then I thought, I really should have checked what Eric had to say. I was right on both counts. I added started with 1/2 oz portions, added another oz of gin (Dry Fly), added another 1/2 oz of Clear Creek apple brandy, poured it down the sink :wacko:

eta: That's one way to use up the liquor before I move...

Edited by haresfur, 01 December 2009 - 08:47 PM.

It's almost never bad to feed someone.

#187 mbanu

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Posted 07 July 2010 - 03:28 PM

Damn, that does sound appealing.  Now I'm going to have to pick up a bottle of Macallan Cask Strength and re-try the Affinity with that instead of the Compass Box.

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3/4 Noilly original dry, 3/4 carpano, 3/4 Macallan Cask Strength, dashes angostura.

Well, it is quite a different drink than the subtle pleasure of the affinity with the Asyla. A bit more heat and maybe less body. Still, it's one of those, "Hm, that's interesting, maybe I should have another sip. Oh oops, it's gone. Another please!" kind of formulations.


Thanks again for this. Really impressive.

#188 eje

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Posted 15 July 2010 - 11:37 AM

Just a note, a while ago I found it too much of a hassle to post to both my blog and eGullet.

So I moved all the new Savoy posts to the blog:

Underhill-Lounge

I hope you'll visit me there.
---
Erik Ellestad
If the ocean was whiskey and I was a duck...
Bernal Heights, SF, CA

#189 FrogPrincesse

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Posted 03 April 2012 - 07:50 PM

I am currently indexing the Savoy Cocktail book for eatyourbooks.com and decided to try the Calvados cocktail that Erik documented here.

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2 glasses Calvados (I used 3/4 oz Daron calvados)
2 glasses orange juice (3/4 oz)
1 glass Cointreau (3/8 oz)
1 glass orange bitters (I used 3/8 oz Angostura orange bitters)

It is dry and quite bitter, as expected given the amount of bitters. Not bad, but this is definitely a cocktail that needs to be sipped slowly.

#190 tanstaafl2

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Posted 24 September 2012 - 01:52 PM

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I.B.F. Pick-Me-Up Cocktail

In a wineglass place one lump of Ice, 3 dashes of Fernet Branca (1 tsp. Fernet), 3 dashes of Curacao (1 tsp. Luxardo Triplum), one liqueur glass of Brandy (1 1/2 oz Cerbois VSOP Armangac), fill remainder with Champagne (Louis Bouillot Cremant de Bourgogne Brut). Stir and squeeze lemon peel on cocktail glass.

According to their Blog (!) the...

International Bar Fly (IBF) was founded in 1924 by O. O. McIntyre at Harry's New York Bar in Paris, France. Our members, known as International Bar Flies, have included Ernest Hemingway, Scott Fitzgerald, George Gershwin, Sinclair Lewis, Franklin Roosevelt, Gene Kelly, Noel Coward, Burt Lancaster, Thornton Wilder, Marlene Dietrich, Michele Morgan, Elsa Maxwell, and many more. The organization is devoted to the uplift and downfall of serious drinkers. New members are welcome.


In any case, it is a fine, fine cocktail and a proper restorative for the drinker who may have imbibed a bit too seriously the night before. Depending on your feelings about Fernet, the I.B.F. may or may not benefit from a slightly generous hand with the teaspoon of that substance. I kind of thought it needed a little more...


I stumbled across this little cocktail from another source (Spirits Journal on the K&L blog by David Driscoll) and it sounded rather interesting. One limitation is that it has the dreaded "fill remainder with" instruction for the amount of champagne to be used. Erik Ellestad's Savoy Stomp site is the same as he posted here so it doesn't offer much help.

Probably a bit obscure but I don't suppose Erik, if you are around, or anybody else can quantitate the volume of champagne a bit more precisely for me? It calls for the use of a wine glass and a health dose of brandy so I am guessing it is more than a "splash". I suppose I can experiment and see what works best but it was be nice to have a firm starting point!
If you pick up a starving dog and make him prosperous, he will not bite you. This is the principal difference between a dog and a man. ~Mark Twain

Some people are like a Slinky. They are not really good for anything, but you still can't help but smile when you shove them down the stairs...
~tanstaafl2

#191 tanstaafl2

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Posted 07 October 2012 - 10:56 AM

Last night I took a crack at this and since there was no suggested starting point I started with 1.5 oz of champagne to match the cognac/armangac/brandy. Seemed OK but I think perhaps a bit more champagne is needed, at least for my palate. I was using a fairly dry brut although of course I didn't have the specific brand of champagne or armangac (I used the Ferrand 1840 cognac) that was mentioned.
If you pick up a starving dog and make him prosperous, he will not bite you. This is the principal difference between a dog and a man. ~Mark Twain

Some people are like a Slinky. They are not really good for anything, but you still can't help but smile when you shove them down the stairs...
~tanstaafl2

#192 eje

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Posted 09 October 2012 - 11:34 AM

Last night I took a crack at this and since there was no suggested starting point I started with 1.5 oz of champagne to match the cognac/armangac/brandy. Seemed OK but I think perhaps a bit more champagne is needed, at least for my palate. I was using a fairly dry brut although of course I didn't have the specific brand of champagne or armangac (I used the Ferrand 1840 cognac) that was mentioned.


It looks like I was using the tasting glasses from Greenwood Ridge, which are fairly small wine glasses. The Cremant de Bourgogne Rose I used is not super dry, despite being called a brut. I think definitely quite a bit more champagne than 1.5 oz, probably at least 3.
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Erik Ellestad
If the ocean was whiskey and I was a duck...
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#193 tanstaafl2

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Posted 10 October 2012 - 03:22 PM


Last night I took a crack at this and since there was no suggested starting point I started with 1.5 oz of champagne to match the cognac/armangac/brandy. Seemed OK but I think perhaps a bit more champagne is needed, at least for my palate. I was using a fairly dry brut although of course I didn't have the specific brand of champagne or armangac (I used the Ferrand 1840 cognac) that was mentioned.


It looks like I was using the tasting glasses from Greenwood Ridge, which are fairly small wine glasses. The Cremant de Bourgogne Rose I used is not super dry, despite being called a brut. I think definitely quite a bit more champagne than 1.5 oz, probably at least 3.


Thanks! I will start there when I am opening another bottle of champagne and see how it goes.
If you pick up a starving dog and make him prosperous, he will not bite you. This is the principal difference between a dog and a man. ~Mark Twain

Some people are like a Slinky. They are not really good for anything, but you still can't help but smile when you shove them down the stairs...
~tanstaafl2

#194 FrogPrincesse

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Posted 08 February 2013 - 12:58 PM

I wasn't sure whether it made sense to post this under "Lillet", "Cocchi Americano" or "Pierre Ferrand's Dry Curaçao" but in the end, since the Corpse Reviver No. 2 first appeared in the Savoy Cocktail book, I decided to include this information here.

I did a 2x2 CR No. 2 side-by-side tasting with Cointreau and Pierre Ferrand dry curacao, Lillet and Cocchi Americano.

The Cointreau versions had a more complete orange flavor (juice, rind, etc) resulting in a brighter drink, whereas the Dry Curacao version emphasized the bitter orange notes (not very surprising).

What was interesting was that the Lillet versions had more lemon than orange notes. Using Cocchi enhanced the orange flavors which gave an impression of sweetness (this was surprising to me since Cocchi is more bitter than Lillet on its own).

Often with this kind of experiments, there is one version that I immediately prefer. In that case, there was no clear winner. They were all good with slightly different personalities. Maybe a slight preference for the Cocchi version, but I would be perfectly happy with any of these (and no I did not attempt downing all four "in swift succession"!).

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#195 FrogPrincesse

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Posted 15 March 2013 - 12:11 PM

I was trying to clean up my liquor cabinet last night and noticed this bottle of Bols genever with very little left in it. I decided to try the Mr. Manhattan Cocktail. No relation with a Manhattan; it's a gin sour with lemon and orange juice, plus muddled mint. I used a mandarin orange because I did not have oranges on hand, and simple syrup instead of lump sugar. Very refreshing (and too small).

 

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#196 Adam George

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Posted 17 March 2013 - 02:51 PM

That is an astounding collection you have.

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#197 FrogPrincesse

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Posted 17 March 2013 - 09:44 PM

That is an astounding collection you have.


What you are seeing is just the tip of the iceberg I am afraid!

#198 Adam George

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Posted 18 March 2013 - 12:16 AM

I can imagine. Nothing to be sorry about, though.

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#199 FrogPrincesse

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Posted 29 May 2013 - 03:23 PM

The Savoy Cocktail Book is finally available on Eat Your Books (here).  897 recipes searchable by ingredients. Hopefully I did not miss anything...


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#200 FrogPrincesse

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Posted 08 October 2013 - 03:06 PM

Was in the mood for a Martini variant last night so I made an Imperial Cocktail. I recommend it - it's excellent and beautiful too. I used Erik's specs (more or less). Also there were no olives on hand so I cheated and used a tomolive (thoroughly rinsed).

 

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#201 Plantes Vertes

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Posted 13 October 2013 - 11:55 AM

Today we chose the Champs Elysées to relief the angst of an intense party-planning session.

 

2oz cognac

0.75oz Green Chartreuse

0.5oz lemon juice

0.25oz simple

Dash bitters

 

037 (640x415).jpg


Edited by Plantes Vertes, 13 October 2013 - 11:56 AM.

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#202 FrogPrincesse

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Posted 21 October 2013 - 09:52 AM

Today we chose the Champs Elysées to relief the angst of an intense party-planning session.

 

2oz cognac

0.75oz Green Chartreuse

0.5oz lemon juice

0.25oz simple

Dash bitters

 

attachicon.gif037 (640x415).jpg

 

Made this a while back (with the ratios from the Zig Zag Cafe: 1.5 oz cognac, 1/2 oz green Chartreuse, 1/4 lemon juice, 1/8 simple syrup, 2 dashes Angostura bitters) and was not crazy about it. But yours looks much nicer than mine without the unappealing foam.

What did you think? (and how did the party go?)

 

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#203 Plantes Vertes

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Posted 21 October 2013 - 10:48 AM

I will probably not make it again soon as I didn't find it especially memorable, but I didn't spit it out  :biggrin:  I just felt it was lacking in contrast and found the spices from the Angostura and the herbs in the Chartreuse blended into one rather. I might experiment with adding a bass note with more bitterness or something a bit more savoury/leafy/funky than cognac to give it some more go.

 

The party has not happened yet; it's for my birthday at the end of next month and will double as our housewarming. We are spatially challenged ... Once we have put in a table for food, some mixing decks and space for coats, the guests will have to go in the hall and there will be nowhere to sleep. On the other hand I am the fortunate acquaintance of a troupe of circus performers who will do acrobatics on our roof/deck for booze*, so entertainments at least are simple and sorted.

 

*Acrobatics first, booze after. Health and Safety, Health and Safety.


Edited by Plantes Vertes, 21 October 2013 - 10:58 AM.


#204 Plantes Vertes

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Posted 06 March 2014 - 05:21 PM

We tried a Leap Year tonight with the ratios from 12bottlebar.

 

2oz Sipsmith gin

1/2oz Grand Marnier

1/2oz Carpano Antica

Dash lemon juice

 

002 (480x640).jpg

 

I found this one utterly put-down-able. Sipsmith is not a good gin for this drink; the strong juniper does not marry well with the vanilla from the Antica and the peppery gin finish is way too aggressive. It was also somewhat sickly so I would increase the lemon by a fair way next time.



#205 FrogPrincesse

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Posted 06 March 2014 - 05:28 PM

I think with this one you are supposed to try it every 4 years to remind yourself why you don't like it...

I am not a big fan either although it is pretty (2 years since my last attempt which was the Joy of Mixology version).

 

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#206 EvergreenDan

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Posted 08 March 2014 - 06:28 PM

I think with this one you are supposed to try it every 4 years to remind yourself why you don't like it...

 

That should be called the Presidential Cocktail. ;)


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#207 Rafa

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Posted 08 March 2014 - 07:43 PM

That should be called the Presidential Cocktail. ;)

 

http://instantrimshot.com/

 

Or up to every five years if you're Plantes. 


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#208 FrogPrincesse

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Posted 01 May 2014 - 08:53 AM

I had a Bloodhound last night, which is a perfect Martini with strawberries. I used Dorothy Parker gin for its floral/hibiscus notes, Punt e Mes, and Dolin French vermouth.

 

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Surprisingly good.

 

Note that I did not bother muddling the strawberries, so the taste was on the subtle side. It's probably best to muddle them a bit, unless your shake is especially energetic and your strawberries super ripe.


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#209 FrogPrincesse

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Posted 30 May 2014 - 02:44 PM

Cherry Mixture Cocktail (what an uninspired name) from the Savoy, which also makes an appearance in the Art of the Shim. In AoS it's recommended for someone in the mood for Manhattan "but really perhaps oughtn't", but of course with just dry & sweet vermouth, maraschino liqueur, and Angostura bitters, it's missing its main player.

 

I went with Dolin for the dry and Margerum for the sweet (the book recommends a Noilly Prat dry and Carpano Antica combo, which is also what Erik had done). Unlike Erik, I did not put any ice because I wanted to avoid additional dilution.

 

Not bad but a little too sweet. I may attempt again with Punt e Mes.

 

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#210 FrogPrincesse

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Posted 30 August 2014 - 11:47 PM

In keeping with a Savoy theme tonight (although this recipe may have been lifted from Robert Vermeire*), after a White Lady twist, I made a Sensation Cocktail with London dry gin (Beefeater), lemon juice, maraschino liqueur, and mint (homegrown). If you are wondering what sensation, the first sip was one of bracing sourness. So I went with Erik's recommendation and added a 1/4 ounce of simple syrup.

 

 

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This is what I ended up with:

 

1.5 oz gin

0.5 oz lemon juice

1.5 barspoon maraschino liqueur

3 mint sprigs

 

It's a Southside with maraschino and it's very very nice. Crisp and refreshing.

 

(*) I haven't suddenly turned into a cocktail historian, I am just putting Martin Doudoroff's new Cocktail and Mixed Drinks app into good use!