Affinity Cocktail

[ThinkingBartender]

Washington Post, 29th October 1907

The New "Affinity" Cocktail.

From the New York Sun.

"There's another new cocktail on Broadway. They call it the Affinity. After drinking one, surviving experimenters declare, the horizon takes on a roseate hue, the second brings Wall street to the front and center proffering to you a quantity of glistening lamb shearings; when you've put away the third the green grass grows up all around birds sing in the fig trees and your affinity appears. The new ambrosia contain these ingredients: One medium teaspoonful of powdered sugar, one dash of orange bitters, one jigger of Scotch whisky and a half jigger of Italian vermouth. These are shaken in cracked ice, cocktail fashion, until thoroughly blended and cooled, then strained and quickly served."

It just seems like a sweetened Rob Roy to me, where did the modern recipe come from?

Cheers!

George

[eje]

Great quote, George! Don't quite get the "glistening lamb shearings" thing, though.

Which modern recipe do you mean?

Do you mean the Affinity in the Savoy Cocktail book? Or are you talking about another more recent Affinity variation?

Affinity

1/3 French Vermouth

1/3 Italian Vermouth

1/3 Scotch

2 dashes Angostura bitters

Stir well and strain into a cocktail glass. Squeeze lemon peel on top.

Edited March 11, 2007 by eje (log)

[ThinkingBartender]

Erik,

Yes, the Savoy is the recipe I was thinking of.

When did the dry vermouth sneak in to the Affinity recipe?

Cheers!

George

Edited March 11, 2007 by ThinkingBartender (log)

[Splificator]

Don't quite get the "glistening lamb shearings" thing, though.

That would be simoleons, frogskins, pelf, lucre. The things you clip off of the kind of sheep who bed on stocks without inside information.