Saturday, February 19, 2011

The Tropical Cocktail

Here's one I've adopted from a rare title from 1932, The Art of Mixing, by Helene M. Griffith and James A. Wiley:


1 ounce (30 ml) Mozart Dry 
1 ounce (30 ml) Luxardo Maraschino Liqueur
1 ounce (30 ml) Cocchi Americano
1 dash Angostura bitters
1 dash Angostura orange bitters

Stir well with ice and strain into rocks glass over 1 large cube. Add bitters, stir and garnish with flamed orange peel.

Tropical is a good name for this recipe. I was worried about putting a whole ounce each of Maraschino and Mozart dry in a drink with only one ounce of vermouth to balance them both out. Normally 1/4 ounce of either of the first two spirits would be more than enough to overpower a drink.

This is a properly good drink though. Yes, there are strong chocolate and cherry flavors, along with good orange flavor from the flamed peel and bitters. Angostura works wonders too here, but I have to think that the Cocchi is the real star here, as it seems to tie all of these flavors together without making itself assertively known.

I will also give it credit for the drinks clean finish, as it lacks the sticky, syrupy sweet aftertaste I fully expected to encounter here. I think I shall go now, and spend some time with my keyboard on the concertina setting.


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