The Davis Brandy Cocktail provided a break from whiskey-based libations of the past couple of weeks. The Davis Brandy blends brandy (shocker), Angostura bitters, grenadine and French vermouth.
Even among the roster of Savoy cocktails, the Davis Brandy was a strong one. I enjoyed it for some evening sipping—not so much as a pre-dinner cocktail. Going into the tasting I though the French vermouth and brandy mix would be unpleasant, although as soon as I started mixing the drinks, got to thinking and smelling… well I realized that all would blend nicely—and it did. The cocktail tastes mostly of brandy, but the subtle hints of the other ingredients make it a drink to ponder. I would have it again. My tasting buddy would not.
Agree to disagree.
Sidebar: the Davis Brandy Cocktail is a variation of the Davis Cocktail, which we did not try, but I am listing below should you care to give it a whirl.
1/4 Jamaica Rum
1/2 French Vermouth
2 Dashes Grenadine
Juice of 1/2 Lemon or 1 Lime.
Shake well and strain into cocktail glass.
Next week’s cocktail’s name implies its indispensability; thus, we must conquer it on page 58.
De Rigueur Cocktail
1/4 Grapefruit Juice
Shake well and strain into cocktail glass
Back to whisk[e]y.