A classic martini styled cocktail, the Barbara West is sure to please those who love the original martini. Starting with fruit flavors provided by the sherry, and finishing with a dry mouthfeel, this is a great drink for after work while you are reading the paper. (Which coincidently is what I did. How very old mannish of me.)
The Barbara West
2 oz Gin
1 oz Sherry
1/2 oz Lemon Juice
1 dash Angostura Bitters
Garnish with a lemon twist
First appearing in The Gentleman’s Companion, or Around the World with Jigger, Beaker and Flask (1939) by Charles Baker,
The Alamagoozlum Cocktail is the next exploration of the vintage spirits. Reportedly created by the one and only J.P. Morgan, this is an unusual drink in that it calls for an extraordinary amount of ingredients, as well as an unusually large dose of bitters.
This particular cocktail will probably be one that I will leave to the books and not partake of for a long time, if ever.
While I am a fan of gin and rum together, as well as using egg whites in cocktails, The large amount of bitters, coupled with the chartreuse created a drink that for me was far too spicy and complex. Perhaps either dialing down the bitters, and/or reducing the Chartreuse may create a drink more to my liking, but as far as J.P.’s cocktail, this one is a bust for me.
1/2 Egg White
2 oz Genever Gin
2 oz water
1 1/2 oz Jamaican Rum
1 1/2 oz Chartreuse
1 1/2 oz gomme Syrup
1/2 oz Orange Curacao
1/2 oz Angostura Bitters
Shake long and hard in an iced cocktail shaker, and strain into several chilled glasses.
A note on gomme syrup. Gomme syrup is purely simple syrup combined with gum arabic. The gum arabic was added to the simple syrup to add a smoother, silky feel to the cocktail. My feeling is that in this drink, the egg white adds plenty of texture, and plain old simple syrup will suffice.