1/4 Lillet (3/4 oz Cocchi Americano)
1/4 Sweet Vermouth (3/4 oz Cocchi Vermouth)
Stir with ice and strain into a cocktail glass. I added an orange twist to complement the Lillet and vermouth.
After the On the Boulevard, I decided to pick the Hoots Mon off of the Anvil's new 100 Drink list. In searching for some history on this Scotch drink, I accidentally swapped which word had the "s," and the search engine asked if I was looking for "hot moms." The proper spelling avoided this, and I learned that it was a Scottish phrase for "hey man" with some definitions including a sense of impatience or dissatisfaction. The recipe appears in the 1930 Savoy Cocktail Book, and I had seen it there and other places for years; however, I passed over it each time without giving it a chance. The structure of the drink reminded me of Highland Kitchen's Buckminster with gin and Maurin Quina in place of the classic's Scotch and vermouth; since that was quite delicious, I was game to try the Hoots Mon.
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3 comments:
In my library I find the Hoot Mon (no s) with Benedictine rather than Lillet. Also, I've been led to believe this phrase is a US stereotype cliche and not something any Scotsman ever says.
That recipe is also on CocktailDB as Lillet or Benedictine, but the Benedictine version should probably just be called a Bobby Burns.
I asked for one of these at the Zig Zag in Seattle a couple of years back and requested it with Cocchi Americano for the Lillet and Carpano Antica for the sweet vermouth.
Having had it once with Lillet and a more plain sweet vermouth, I thought the difference was pretty pronounced. It almost took on an earthy unsweetened cocoa note that worked really pleasantly with the Scotch.
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