Saturday, January 12, 2019


2/3 Haig & Haig Scotch (1 1/2 oz Famous Grouse)
2 dash French Vermouth (1 oz Dolin Blanc)
1 dash Lemon Juice (1/2 oz)
(1/4 oz Simple Syrup)
1 dash Orange Bitters (Regan's)

Shake with ice and strain into a cocktail glass.
Two Saturdays ago, I sought out a means to treat myself at the end of my work day with something from Pioneers of Mixing at Elite Bars: 1903-1933. The one that called out to me was the Skidmore that was a Whisky Sour with French vermouth. I decided to balance the citrus element with blanc vermouth and a touch of simple syrup instead of opting for the more obvious dry vermouth alone which would have left this rather on the tart side. As prepared, the Skidmore showcased a floral and lemon bouquet that led into a white grape and lemon sip. Next, Scotch, herbal, floral and white grape flavors filled the sip that ended with a rather clean finish. Even with a different base spirit and spirit-to-vermouth ratio, the Skidmore reminded me of Nick Detrich's A Thousand Blue Eyes and Robert Vermeire's X.Y.Z. in feel.

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