1 ds Absinthe
1⁄4 oz Dry vermouth
1⁄4 oz Sweet vermouth
1⁄2 oz Brandy
Instructions

Shake, stain, straight up, cocktail glass

Notes

Some prefer a much larger dose of brandy (1 1/2 oz) for a more modern balance. Some might also prefer to stir.

Cocktail summary
Posted by Dan on
Created by
Savoy Cocktail Book, Harry Craddock
Year
1930's
Is an
authentic recipe
Curator
Not yet rated
Average
3 stars
(1 rating)
YieldsDrink
Cocktail Book
Log in or sign up to start building your Cocktail Book.
From other users
  • Very similar to Black Pagoda
Similar cocktails
  • Bombay Cocktail — Brandy, Sweet vermouth, Dry vermouth, Curaçao, Orange bitters, Absinthe, Lemon zest
  • Black Pagoda — Brandy, Sweet vermouth, Dry vermouth, Triple sec
  • SWOtrog — Whiskey, Dry vermouth, Triple sec, Orange bitters, Citron liqueur
  • Milwaukie — Kinnickinnic Whiskey, Dry vermouth, Rehorst Citrus & Honey Vodka, Orange bitters, Honey syrup, Pineapple
  • Cornucopia (Claphamcocktails) — Corn Whiskey, RinQuinQuin a la Peche, Bianco Vermouth, Cachaça, Bitters, Lemon
  • Hi Falutin — Bourbon, Swedish Punsch, Byrrh
  • Dry and Fruity — Bourbon, Dry vermouth, Bitters, Fig syrup, Grapefruit juice
  • bargellino — Rye, Dry vermouth, Amaro Montenegro, Maraschino Liqueur, Orange peel
  • Scottish Hill — Scotch, Sweet vermouth, Aromatized wine, Orange liqueur, Orange bitters
  • Vieux of Christmas — Rhum Agricole, Rye, Amontillado Sherry, Bitters, Peychaud's Bitters, Lemon, Orange peel
Comments