Wednesday, March 21, 2012

bellevue palace

1/3 Scotch Whisky (1 oz Laphroaig 10 Year)
1/6 Sweet Vermouth (1/2 oz Cocchi Vermouth di Torino)
1/6 Dry Vermouth (1/2 oz Noilly Prat)
1/6 Cointreau (1/2 oz)
1/6 Lemon Juice (1/2 oz)
1 dash Angostura Bitters

Shake with ice and strain into a cocktail glass.
Two Saturdays ago, I was perusing Ted Saucier's Bottom's Up and spotted a quirky Scotch cocktail called the Bellevue Palace. The recipe was contributed by the Hotel Bellevue Palace in Berne, Switzerland; their beautiful wood bar is still there, but I could not find a drink menu to determine whether it maintained its cocktail program over the years. The drink started with a lemon, orange, and peat smoke aroma that preceded a somewhat dry sip containing citrus, grape, and malt flavors. Next, the swallow began with the smoky whisky notes and ended with a clean lemon one.


Rob Gonzalez said...

Just made this. Used Lagavulin instead of Laphroid, and crappier vermouths, but it was still excellent.

frederic said...

The Scotch wasn't specified in the recipe, so that generally meant a blended one; anything above and beyond that is bonus. Depends what you mean by crappy vermouths -- some of the cheaper ones like Cinzano, Martini and Rossi, and even Stock still work really well in cocktails. If you meant many month old and off tasting, well that's a different story.