Tuesday, December 26, 2017


1/2 jigger Dry Gin (1 1/2 oz Damrak)
1/4 jigger Sweet Vermouth (3/4 oz Cocchi)
1/4 jigger Dry Vermouth (3/4 oz Noilly Prat)
2 dash Orange Bitters (Regan's)

Frappe with 3 celery leaves (Muddle celery leaves in gin. Add the rest on the ingredients, stir with ice, strain into a cocktail coupe, and garnish with a fresh celery leaf).
While flipping through the 2016 Waldorf Astoria Bar Book two nights before, I had taken note of the collection of Salome cocktail recipes that the author had collected. The celery leaf one from Jacques Straub's 1914 Drinks book seemed more interesting than the gin-dry vermouth-Dubonnet one that ended up in the Savoy Cocktail Book, so I hunted out the original in my MuddePuddle reprint of Straub. In the glass, the Salome shared juniper and orange aromas that gave way to a grape-driven sip. Next, the swallow presented gin complemented by vermouths' herbal notes that finished with gentle celery flavors.

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