This drink comes from Ted Saucier’s Bottoms Up, a postwar (1951) compendium of cocktails, and was created and served at the Claridge Hotel in Atlantic City. It bears almost no resemblance to a cocktail of the same name that appears in the Savoy Cocktail Book, apart from being made with gin.
1/3 cherry brandy (Heering)
2 dashes grenadine
The juice of 1/2 a lime
Shake with ice and strain into a chilled cocktail glass.
If you thought, like I did, that the sweetness of the cherry brandy would offset the juice of a measly half a lime, well, you’d be wrong. Really wrong. Stupendously wrong. This was one of the sourest cocktails I’ve ever had. If you plan to make this, ramp up the grenadine to perhaps 1/2 ounce, or throw in a good helping of simple syrup. This has the makings of a good drink, but is simply too sour as is. Two livers.