In my previous post I revealed my untutored astonishment that there are so many versions, or personalities, of the Trilby cocktail, and focused on the vermouth version. I was prepping a Manhattan the other evening, and it seemed the obvious opportunity to check out Trilby’s bourbon alter ego.
The Trilby seems to be another cocktail with something of an identity crisis. I first learned of it from Paul Clark’s article on aperitifs. It wasn’t until I turned to the Savoy Cocktail Book to refresh my memory about the formula and found a recipe I didn’t recognize that I began to suspect that ordering a Trilby in a bar could have unpredictable results. The Trilby that the Savoy knows is a completely different cocktail, with absinthe and parfait amour utterly changing the taste, and even the color, of the drink. Continue reading “Trilby Cocktail (Vermouth)”