Last week we tackled the Atta Boy Cocktail as set forth by The Savoy Cocktail Book. This week, forge forth with me into the Bs, starting with the Bacardi Special Cocktail.
But first, thoughts on the Atta Boy:
You may recall this pick-me-up involved dry gin, French (dry) vermouth and grenadine—a pomegranate martini perhaps? (I recently learned that grenadine despite its popular association with cherries, is actually a sweet pomegranate syrup. Ponderous.)
I was a little wary. I have issues regarding the modern sweet faux-tini; however, this being a 1930 era recipe, there is no guava nectar, no chocolate, no flavored vodka. In fact, if I had not known that there were a couple dashes of grenadine in the Atta Boy that I tasted, I might not have realized at all—or at least not right away. It was just a more festive looking classic martini—frankly.
But moving forth to a new cocktail and some new ingredients for the palate (but some old too). Here is the Bacardi Special:
1 teaspoonful Grenadine
1/3 Burrough’s Beefeater Gin
2/3 Bacardi Rum
Juice of 1/2 a Lime
Shake well and strain into cocktail glass.
Task for the week: set.