I gotta admit straight up front that as I’m typing this my dog Ainsley is licking my ear. I also have to admit that this drink is a variation of a drink from Dark Spirits called The Serpent’s Tooth, and while we’re admitting things (or at least while I am), I’ll admit that I can’t quite recall where I first found said Serpent’s Tooth, and while I could go to the library-of-booze-books and look it up, that would then wake up said dog (who has gone from licking my ear to napping), and, well, she needs her rest. So, there we are!
However, I can tell you that this is a some odd assortment of ingredients in a way, and I ended up making it for a Friday Night Cocktail partially because it’s good, but also partially cause I was doing a bit o’ liquor shelves organizing (which can be daunting, between us), and found a couple bottles with just a sip or splash or small stream or two in them, including a bottle of Combier Kümmel. Kümmel, if you don’t happen to know, is the caraway, fennel, cumin (in the main) liqueur that kicked off in Holland way back in the 1500s, and went on to become an Eastern Europe, parts of Western Europe, UK golf club favorite. It hasn’t seen the meteoric rise in the US yet as other once-obscure liqueurs, but I have a fondness for it (along with most things boozy I suppose), a fondness not evidenced by the fact I forgot I had this particular bottle on the shelves nearly empty, but a fact evidenced by me instantly taking a sip and then making this drink with it.
A drink where our nearly-orphaned Kümmel is mixed with an array of items: Irish whiskey (this time, The Quiet Man), Italian vermouth (this time, Punt e’ Mes), and aromatic bitters (this time, The Bitter Housewife). All those ingredients are also in The Serpent’s Tooth, unlike the next one: club soda. As it’s summer, and heated, wanted to turn this into a cooling cooler type of cool, and soda and ice did it. Oh, went with a lemon twist, too, as opposed to the original tooth’s lemon juice. Lighter lemon, I suppose, and it worked a treat. Lots of flavor in this one, bubbling under the surface like an anaconda (with a toothache, if you want to take it there), while still having those, well, bubbles to refresh.
The Effervescent Snake at the Dentist
2 ounces The Quiet Man Irish whiskey
1 ounce Combier Kümmel
1/2 ounce Punt e’ Mes vermouth
4 ounces chilled club soda
Lemon twist, for garnish
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the whiskey, Kümmel, vermouth, and bitters. Stir well.
2. Fill a highball or comparable glass three-quarters full with ice cubes. Strain the mix from step 1 into the glass and over the ice.
3. Top with the club soda. Stir briefly. Garnish with the twist.
PS: Yes! Those are porcupine quills in the image. I wanted to the use a snake, but couldn’t track one down. A failing, I know.