Cocktail No 46 Ray Long

I haven't uncovered the origins of this one and the Savoy Cocktail book from 1930 gives a different ratio of Brandy to Vermouth. My recipe has more Vermouth and the Savoy more Brandy. It also looks like the original called for Absinthe. Mine substitutes Pernod, because Absinthe was a banned drink when it was published (I've had the Cocktail book close to 30 years now).

So mine is quite a mild cocktail in alcohol terms. Some Brandy diluted with Vermouth. Its a beautiful hazel colour. It only has a teaspoon of Pernod, but it carries through so strongly - great if you are an aniseed fan.

First impressions is the chill of the drink, followed by a blast of aniseed at the back of the mouth with that typical warming of the Brandy spreading. Lastly, the herbs from the Vermouth and the Angostura Bitters creeps through leaving a tingle and slight fell of a film on the teeth.

That's a rather nice drink! Not sure why its int he wine based section, especially if the original had more Brandy than Vermouth.

Recipe

Add 3 ice cubes to a mixing glass with 1 measure of Bianco Vermouth, 3/4 measure of Brandy. 1 teaspoon Pernod (or Absinthe) and a dash of Angostura Bitters. Stir and strain into a cocktail glass.