Monday, February 1, 2016

white horse

1/2 White Horse Whisky (1 1/4 oz Buchanan's 12 Year)
1/2 Dry Vermouth (1 1/4 oz Noilly Prat)
Good dash Benedictine (1/2 oz)
1 dash Angostura Bitters

Stir with ice and strain into a cocktail glass.
Two Tuesdays ago, I turned to the 1937 Café Royal Cocktail Book and found a dry Bobby Burns-like recipe created by E. Goodall called the White Horse. While the name White Horse was a tribute the Scotch brand utilized, the combination was very similar to the Brainstorm in the 1934 Boothby book with a lot more dry vermouth and the addition of bitters. Once built, the White Horse shared Islay-like peat smoke combining with herbal aromas to make an almost medicinal note. A malty sip with some body from the Benedictine transitioned into a smoky Scotch swallow with minty, chocolate, and spice elements.

1 comment:

Cesar H said...

I've been reading coktails receipes for the past few days, this is one that called my attention. It sounds bold in flavor.