Tuesday, December 3, 2019

magic truce

4/10 Segram's Bourbon (1 1/3 oz Wild Turkey 101)
3/10 Drambuie (1 oz)
1/10 Noilly Prat Dry Vermouth (1/3 oz)
1/10 Orange Juice (1/3 oz)
1/10 Lemon Juice (1/3 oz)

Shake with ice and strain into a cocktail glass; I added a lemon twist.
After having had success with the 1937 Café Royal Cocktail Book via the Morning Glory, I returned to that book two Tuesdays ago and found the Magic Truce. The recipe was crafted by UK Bartender Guild member C. Chiswell who was most famous for being one of the founders in 1951 of the International Bartender Association or IBA. Once prepared, the Magic Truce conjured up a lemon and floral aroma. Next, malt, orange, lemon, and honey on the sip agreed upon Bourbon, honey, and herbal notes on the swallow. Overall, it was not sweet as I first expected, but raising the dry vermouth and juice quotients a bit (or dropping the Drambuie amount) would make for a more balanced drink.

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