The Bombay Cocktail is an obscure bit of greatness from Harry Craddock’s 1930 Savoy Cocktail Book. If anise or absinthe is part of your palate, if the Sazerac or the Corpse Reviver are on your regular list of suspects, then spend some time with the Bombay. Continue reading “Absinthe and Brandy—The Bombay Cocktail”
I have no idea where I first came across the Hanky Panky, nor why I thought it would be a good idea to try a drink with such an off-putting, cutesy name (it turns out there’s a Prohibition-era story there), and made with Fernet-Branca, an ingredient with what Paul Clarke described in a recent Imbibe article as a “caustic reputation.” Continue reading “Mixing with Fernet Branca—the Hanky Panky Cocktail”
The Campden Cocktail has been around at least since Prohibition, but has been generally disregarded. I first encountered it in Robert Grimes’s Straight Up or on the Rocks, but I can find nothing about its history other than its 1930 appearance in The Savoy Cocktail Book. It is rarely included in drink listings. Curious (and suspicious) at this neglect, I mixed some up. Continue reading “The Campden Cocktail”
One of the delights of the Smoky Martini Cocktail is its accommodating nature. There seems to be no canonical recipe, only a loose ingredients list: gin (or vodka), Scotch (or Irish, blended or single malt), dry vermouth (optional), lemon twist (optional). Here is flavor opportunity broad enough to satisfy the tastes of any Scotch drinker, and even those who do not consider themselves in the Scotch–drinking ranks.
I’ve been enjoying Vespers for years, but only recently found David Wondrich’s intriguing speculation on the drink’s “original” flavor. Continue reading “Which is the authentic Vesper cocktail?”