Monday, August 13, 2018


1 jigger Gin (2 oz Beefeater)
2 dash French Vermouth (3/4 oz Noilly Prat)
1 dash Maraschino (1/4 oz Luxardo)
1 dash Angostura Bitters

Stir with ice and strain into a cocktail glass; I added a lemon twist.

Two Monday nights ago, I returned to Pioneers of Mixing at Elite Bars: 1903-1933 and spotted the Yale in the gin section. The Savoy Cocktail Book's Yale Cocktail is closer to Pink Gin with dry gin being colored by both Angostura and orange bitters, and other Yale Cocktails take the gin in a dry vermouth plus either Crème Yvette or blue curaçao direction. Some of the Crème Yvette or crème de violette recipes that I spotted also included Maraschino in the mix akin to a citrus-free Aviation-inspired Martini. Here, the only liqueur is Maraschino accented by Angostura Bitters.
The Yale greeted the nose with a lemon oil and clove scent. Next, white wine with a light cherry note on the sip gave way to pine, nutty Maraschino, and clove flavors on the swallow akin to a winter-spiced version of the Silver.

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