Frederic (frederic) wrote,

Cocktail Recipes, pt. XLIV

Lamb's Club
• 1/2 oz Gin
• 1/2 oz Sweet Vermouth
• 1/2 oz Dry Vermouth
• 2 dashes Benedictine
Stir with ice and strain into a small cocktail glass. I found this recipe in Boothby's World Drinks and How to Make Them (1934) and later on CocktailDB which has it in a more modern format of 3/4 oz of gin and vermouths and 1/4 oz of Benedictine. Basically a fancy old school perfect Martini, or a gin-light version of a Rolls Royce.

Affinity Cocktail #2
• 1 1/2 oz Rhum Agricole Blanc
• 3/4 oz Dry Vermouth
• 3/4 oz Green Chartreuse
Stir with ice, strain into a cocktail glass, and garnish with a mint sprig. A cocktail created by Philip Ward of Pegu Club (NYC) by way of the BunnyHugs blog. The grassy rhum agricole blanc complements the green Chartreuse quite nicely. My notes say that we used Rhum JM Blanc and Noilly Prat dry vermouth.

Chancellor Cocktail
• 1 3/4 oz Scotch
• 1/2 oz Dry Vermouth
• 1/2 oz Port
• 1 dash Peychaud's Bitters
Stir with ice and strain into a cocktail glass. I found this recipe looking on CocktailDB for a recipe to make with our newly bought bottle of ruby port (Ramos Pinto). We used Famous Grouse blended Scotch for this sort of Perfect Rob Roy cocktail.

Besty Ross [sic]
• 1 1/2 oz Brandy
• 1/2 oz Port
• 1/4 oz Curacao
• 1 dash Angostura Bitters
Stir with ice and strain into a coktail glass; garnish with a lemon twist. This recipe came from my recently purchased copy of The Fine Art of Mixing Drinks by David Embury. Other sources for this recipe spell the name properly. My ingredients notes read Courvoisier VSOP Cognac, Ramos Pinto Ruby Port, and Curacao of Curacao.

Bourbon Cocktail
• 1 1/2 oz Bourboun
• 1/2 oz Lemon Juice
• 1/4 oz Curacao
• 1/4 oz Benedictine
• 1 dash Angostura Bitters
Shake with ice and strain into a cocktail glass. Another recipe from Embury in his chapter on drinks based on the whiskey sour. It was a little dry and tasted a bit sharp for my palate; perhaps a 1/4 oz or so of simple syrup could have improved this drink for me.
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