The Sir Jasper Cocktail

This recipe comes from the Old Waldorf-Astoria Bar Book, by A.S. Craddock, originally brought forth in 1935. It focuses on pre-Prohibition cocktails, ostensibly so that people could go back to what they were doing, drink-wise, before Prohibition, now that it was over. It’s a vermouth-heavy drink, and, accordingly, your results will vary depending on the quality of vermouth you use.

The Recipe:

1 dash orange bitters

1/3 Old Tom gin

1/3 French (dry) vermouth

1/3 Italian (sweet) vermouth

Stir with ice and strain into a chilled cocktail glass. Twist a lemon peel on top.

Whoops. I forgot to take a picture, as this drink was made in the throes of a barbecuing binge as we were preparing a large batch of chicken burritos. Having so much vermouth, the Sir Jasper definitely has some of that product’s bitter overtones at the fore, tempered somewhat by the floral aspects of the Old Tom. I used Hayman’s, by the way, but Old Tom seems to be the hottest thing in gin right now, and new offerings seem to be popping up on the market every few weeks. Even Tanqueray has just gotten into the game, although I am keen to try Brothers, made right here in Albuquerque. In any case, this is, assuming you’ve used good vermouth, a tasty little drink. Four livers once again (we seem to be on a bit of a four-liver roll, and I’m just fine with that).

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