User brxn has pointed out that the PDT Cocktail book calls for 1/2 simple, yet the linked 2007 LA Times recipes calls for only 1/4 oz. I have found 1/4 oz to be adequate, but I've written Jim Meehan for clarification. I'll post an update when he replies.

It makes more sense as 1/4 oz simple so that it's a 1:1 sour.

Thanks,

Zachary

I spoke with Jim Meehan, author of the PDT Cocktail Book. He makes the excellent point that recipes are not fixed in time, but rather evolve. The cocktail was created in 2007 (when the LA Times recipe was published) and the PDT Cocktail book was researched and published in 2009. It's 2012 as I write this.

Palates change. The acidity of the lemon juice varies. Some patrons prefer sour; others sweet. Sometimes even ingredients change (although not in this case). He said that he would remake the recipe and let me know his thoughts, but if asked right now to make one for a patron of unknown / unspecified desire for sweetness, he would use 1/4 oz of simple. PDT uses 1:1 syrup. Remember that the PDT Cocktail Book reflects how PDT prefers to make cocktails, which may differ slightly from how the creator made them. My thanks go out to Jim. He is clearly a man of passion and diligence.

Jim Meehan made both version and concluded 1/2 oz simple with an extra 2 seconds of shake time.

Some may say that the Vieux Mot is tart yet sweet; I think it's sweet but somewhat tart. Regardless, it's a drinkably drinkable cocktail for those who like a somewhat tart cocktail. Judging from the number of people who rated this cocktail at 4.0 or higher, it's a popular drink--I suspect during the summer especially. I, myself, rated this cocktail at 4.0 (and Spring has barely peeked its head). And you? How do you rate the Vieux Mot?

Made the very similar White Linen (https://www.epicurious.com/recipes/member/views/white-linen-52923711), which calls for 1/4 oz more lemon juice, and used Cotswolds Dry Gin. Delicious.

I revised this to the recipe that I found in CocktailDb. I'd love to have an authenticated reference, if anyone knows one.

The proportions are right - the Savoy calls for 1 wineglass (=2 oz) "Mixed" vermouth and 1 pony (=1 oz) rye whiskey, along with 2 dashes of Maraschino (or curacao) and 3 dashes Angostura. Jerry Thomas omits the "Mixed" from the vermouth (weirdly enough, it doesn't specify sweet or dry), and calls for "bitters".

Ooh loved this! Had to do a 1:1 mixture of dry and blanc Dolin as it was all I had. One dash Fee brothers whiskey barrel bitters, 2 dashes Fee orange bitters. One Maraschino cherry, "if preferred v sweet add some maraschino cherry goo" ;-) YUM!