It’s a concert week, so I thought in lieu of a proper blog post I’d share this cocktail recipe I invented a year or so ago. Enjoy!
This is the Woodsy Owl. It’s a little like an Allen Cocktail, but the combination of sweet vermouth and Cardamaro gives a slightly sweet herbal flavor to what would otherwise be a less bitter variation on the Negroni.
1 oz gin (recommend Plymouth)
1 oz sweet vermouth
1 oz Cardamaro
Combine and stir over ice. Strain into a coupe glass. Garnish with lemon peel (optional).
As I learn more about the fine art of mixology, I’ve been slowly acquiring interesting cocktail books. As the books get better, so do their bibliographies, and so I’ve started to poke my nose into the rabbit hole of vintage cocktail books.
A friend gave me a copy of the Dead Rabbit Drinks Manual—highly recommended even if you never make a drink in it for the thoroughness of the historic research and the slightly breathless biography of the NYC bar’s owner and bartender. In an aside, an early chapter mentions a punch recipe that was cited in a book called Here’s How, published by Three Mountaineers in Asheville, NC in 1941.
A cocktail book published in Asheville? In 1941?
Of course, Asheville had been a resort destination during the late 19th and early 20th centuries, but I had no inkling that it had a cocktail culture. But, one eBay acquisition later, I can attest that editor W.C. Whitfield knew his stuff. The hillbilly illustration and wood-and-leather binding aside, the contents are impeccable, with a brandy crustarecipe I will be trying this weekend, and three different variations on a mint julep.