The Whist Cocktail

We’re back to that venerable tome, the Savoy Cocktail Book. Today’s drink was, presumably, named after the card game. It utilizes two different spirits, something modern bartenders often frown upon, but a practice that was fairly common back in the Golden Age of cocktails. In this case, they are rum and calvados, a French apple brandy. Let it be noted that I have yet to thoroughly enjoy any cocktail I’ve made with calvados.

The Recipe:

1 oz. white rum

1 oz. Italian (sweet) vermouth (I used Carpano Antica)

2 oz. calvados

Stir with ice and strain into a chilled cocktail glass.

Whist Cocktail

God. Jesus. Fuck. That’s awful. One liver.

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One thought on “The Whist Cocktail

  1. This is a great cocktail blog; thanks.

    Try the Whist with different ratios.

    2 parts rum (Agricole – e.g., Mt Gay, Rhum St James if you can find it, Barbincourt.)
    1 part applejack or Calvados (if Applejack use something like Adirondack Applejack http://www.hudsonvalleydistillers.com/spirits or Cornelius Applejack http://www.harvestspirits.com/spirits.html .)
    Sweet vermouth to taste (half part to one part.)
    Angostura bitters

    Shake and strain into chilled a coupe. Although lately I am using a chilled old fashioned glass with a single big ice cube as opposed to serving drinks straight up.

    An alt version, as weather gets colder, is substituting rye for rum. Bulleit is a good value rye. I am wondering what if a splash of Fernet Branca wouldn’t go well with the rum version instead of bitters.

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