Recently, I was browsing again through Applegreen’s Bar Book, a book sized to fit in your vest or shirt pocket, by a guy named John Applegreen, printed first in 1899. I’ve gone through it many times before, but like a lot of old bar books, I still love looking it over. And sometimes I find gems I missed or didn’t make before. The McCutcheon Cocktail is one of those very gems.
It’s a gin-based drink, and I decided to go with G’Vine’s Floraison gin, which is a small batch gin made in the Cognac region of France, and crafted from neutral spirits distilled from grapes. The juniper is there, but subtle, and mingling with a strong grape-ness (in a good way) and other floral notes leading into spices (chamomile and ginger and a few more). It’s has enough going on that it can play well with other herbal mixers (though really, try it solo, too), which is why it seemed – and is – an ideal gin for this unburied treasure of a cocktail, a cocktail which also contain both dry and sweet vermouth (I went with Dolin for the dry, and Carpano for the sweet) and a bit of maraschino and orange bitters. I went with Scrappy’s on the bitters, in a local shout out. It’s a beauty of a drink, and here’s a toast for Mr. Applegreen for introducing me to it, at whatever afterlife bar he’s shaking and stirring at.
1-1/2 ounces G’Vine Floraison gin
3/4 ounce Dolin dry vermouth
3/4 ounce Carpano Antica sweet vermouth
1 dash maraschino liqueur
1 dash Scrappy’s orange bitters
1. Fill a mixing glass or cocktail shaker halfway full with cracked ice. Add everything (be careful on your dash of maraschino, you don’t want to go too heavy). Stir well.
2. Strain into a cocktail glass. Dream of the late 1800s, and France.