1/3 Sweet Vermouth (1 1/2 oz (Dolin)
1 dash Crème de Cacao (1/4 oz Tempus Fugit)
Stir with ice and strain into a cocktail glass.
Wednesday, January 13, 2016
maxim
2/3 Gin (1 1/2 oz Bluecoat)
1/3 Sweet Vermouth (1 1/2 oz (Dolin)
1 dash Crème de Cacao (1/4 oz Tempus Fugit)
Stir with ice and strain into a cocktail glass.
Two Wednesdays ago, I spied the Maxim from Boothby's 1934 World Drinks & How to Mix Them that I viewed as a Chocolate Martinez. Therefore, instead of a two parts gin to one part sweet vermouth, I made this one equal parts like I prefer my Martinezes. Once prepared, the Maxim gave forth juniper, chocolate, and vanilla aromas. The vermouth's grape filled the sip, and the swallow presented juniper, citrus, and complementary chocolate flavors.
1/3 Sweet Vermouth (1 1/2 oz (Dolin)
1 dash Crème de Cacao (1/4 oz Tempus Fugit)
Stir with ice and strain into a cocktail glass.
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2 comments:
This intrigues me! My experience with the Maxim is that it calls for dry vermouth.
Cheers!
I was not familiar with the Maxim, but it does not surprise me for there are a good number of examples of variance in Boothby '34. Which is true of a lot of cocktail books (even modern ones).
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