Friday, August 17, 2012
Exhibit #109: Fortified Wines, pt. II. With 2 tiki digressions.
Busnel calvados (apple brandy), Byrrh quinquina, dry vermouth, and a dab of lemon juice, up.
Byrrh Special $9
Equal parts Byrrh quinquina and Old Raj dry gin, up.
The Melody $8
2 parts dry gin to 1 part each Lillet blanc and passion fruit juice, dash with Cointreau and calvados, up.
Salome Cocktail $10
Equal parts red vermouth (Carpano) and Dubonnet, dashed with absinthe, up. From the Old Waldorf bar, late 19th century.
Salers Gentiane $5.50
Salers on the rocks with a lemon twist.
Not a named cocktail per se, rather we are directing your attention to another new-to-Missouri fine, old French aperitif, this one flavored with bitter gentian root.
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Queen’s Road Cocktail $7
Gold Puerto Rican rum, lime and orange juices, honey, ginger syrup and Angostura, up. An early Don the Beachcomber effort, circa 1930s.
Dry gin, lemon juice, orgeat and passion fruit syrups, falernum, and crushed ice. By J. “Popo” Galsini, a well-respected barman in many a Polynesian restaurant in 1960s southern California. This drink was a finalist in the 1967 IBA worldwide cocktail competition.