chase

1/3 Dry Gin (1 oz Beefeater)
1/3 Dubonnet (1 oz)
1/3 Dry Sherry (1 oz Lustau Amontillado)

Stir with ice and strain into a cocktail glass; I added a lemon twist.
Two Mondays ago, I returned to Jere Sullivan's 1930 The Drinks of Yesteryear: A Mixology to one of the recipes that I had bookmarked called the Chase. The drink was subtitled, "Authorized by a New Haven merchant -- plagiarized by New York Hotels." In the introduction, the author mentioned that he had bartended in New Haven for a while as well as in Boston before Prohibition, so perhaps he was the creator of this Submarine Cocktail-like number. When I asked Andrea whether she wanted this with Fino, Amontillado, or Oloroso, she selected Amontillado to perhaps split the difference. In the glass, the Chase proffered lemon, cherry, raisin, and grape notes to the nose. Next, a plum-like sip led into gin, nutty sherry, blackberry, cherry, and black tea flavors on the swallow.