It occurred to me that the structure of my weekly Savoy cocktail post has been a bit off. Each week I have selected a cocktail from the book and provided the recipe, preceded by a review of the past week’s cocktail.
Unfortunately in the world of cataloging and organizing, this has created some mayhem. For example, the post for the Bull-dog last week involved a lengthy review of the previous Breakfast cocktail.
So, this week I will review last week’s Bull-dog and an extra cocktail, called the Charles, which I also tried last week. Then I will present the cocktail assigned for the coming week, and next week the post shall bear the name of said cocktail.
Great. Moving onwards.
As it turns out, the Bull-dog is also delicious. It is basically a fizzy, fresh-squeezed gin and juice, only completely superior and with a better name. I used fresh juice from tangerines (2 per serving instead of 1 orange per serving) which came out to about 1.5-2 oz. I then poured the same amount of gin, followed by topping out with ginger ale in a highball glass garnished with… a straw, definitely. The measurements listed in the book were a little unclear (a glass of gin?), but this plan of attack made the most sense to me and turned out divinely.
Tasters agreed that the Bull-dog is a perfect summer beverage. We tried ours on a night of freezing rain, but pairing it with Chinese and Thai food turned out really well. It is super refreshing and thus great with food that has a kick to it.
I will definitely be bringing the Savoy Bull-dog into many a life in the future.
Sidebar: There is another Bulldog cocktail, as well as the Colorado Bulldog, which are completely different. I found this out while doing some research to determine measurements. The Bull-dog (with a hyphen in the Savoy Cocktail Book) is regarded (where regarded) as an old-fashioned and archaic drink.
Bring it back with me. So good!
The Charles Cocktail was chosen because we have just entered the “C’s,”, I am particularly fond of history and historical things, and I recently acquired a bottle of brandy by chance.
In your own copy of The Savoy Cocktail Book—in case alphabetical listing is difficult for you to master—you may find the ingredients on page 44.
1 Dash Angostura Bitters
1/2 Italian Vermouth
Stir well and strain into cocktail glass.
According to the author, the Charles is the only known bona fide Jacobite drink (not to be confused with Jacobean, which is completely different—beware), thus called after the Young Pretender, Bonnie Prince Charlie Stuart.
Unlike most of our previous cocktails, which could be had before or after a meal, this ice-free brandy based libation is ideal as an after dinner indulgence. Warm and slightly spicy from the vermouth and bitters, I served it in small globular brandy glasses. The Charles is quite smooth and sip-able, even for those not terribly keen on brandy. On the other hand, it is also a nice way to get someone who would normally steer clear of sweet vermouth to try it balanced out by the brandy.
Highly recommend this archival after-dinner cocktail.
For next week, give one or both of the Savoy chocolate cocktails a try (page 46).
Chocolate Cocktail (No. 1)
1 Teaspoonful Powdered Chocolate
1 Liqueur Glass Maraschino
1 Liqueur Glass Yellow Chartreuse
Shake well and strain into large glass.
Chocolate Cocktail (No. 2)
The Yolk of 1 Fresh Egg
1/4 Yellow Chartreuse
3/4 Port Wine
Teaspoonful of Crushed Chocolate
Shake well and strain into medium size glass.