Creole Lady
Shake, strain into a claret glass, garnish.
Later versions corrupt the maraschino component into grenadine, which makes for an entirely different (and inferior, I think) drink.
- I quartered the (2:2:1 originally posted) recipe and was satisfied with the volume! This was better than I expected. At room temp, pleasant cherry acidity.
- More pleasurable than it seemed at first, clearly meant as a sippable drink rather than a quick cocktail. It is a good way to use Madeira.
- Intro to Cognac — Cognac, Cream Sherry, Maraschino Liqueur, Orange bitters, Verjus, Cucumber
- Frank's Cocktail — Cognac, White port, Orange bitters, Maraschino Liqueur, Lemon peel
- Madeira Cocktail — Madeira, Strega, Cognac
I curated this to conform to the Straub version for a couple of reasons: (1) It's the earliest and best of the three sources (2) A jigger is 1.5 oz, and even though the fraction conversion is wonky, it's a lot better as a 3 ounce chilled drink than a 5 ounce warm drink. Thanks, Zachary
Sound curation, though I'll side with the later recipes as far as stirring rather than shaking this.
(And call me crazy, but I might prefer the room-temp version.)
I was familiar with the Straub recipe, but I believe that found in the Old Waldorf Bar Days (published long after the bar manual was written) to represent the earlier form, that is, a stirred, room temperature drink. It has been quite successful at parties.
Looking again at the older sources, I'm wondering if the cherries here are meant to be shaken/strained (Straub) or stirred (Waldorf)--that is, incorporated into the drink at mixing rather than added as a garnish at the end.
Also, this needs a dry Madeira -- no Bual or Malmsey. I did this as 1 1/4 : 1 1/4 : 1/2 with Sercial on the menu at Loyal Nine and with Verdelho at home. I've also made the room temperature/no ice version from The Old Waldorf-Astoria Bar Book which makes good use of the Maraschino's sugar to balance the drink instead of dilution + sugar.
