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.
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.
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.
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2 comments:
Just made this. Used Lagavulin instead of Laphroid, and crappier vermouths, but it was still excellent.
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.
Cheers!
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