Embassy
~ from "Cocktail Hour" by
Susan Waggoner and Robert Markel
.75 oz. Brandy (I used Martell VSOP)
.75 oz. Cointreau
.75 oz. Jamaican rum (I used Appleton V/X)
Juice of one lime, strained
1 dash Angostura bitters
Combine ingredients
in a cocktail shaker with cracked ice. Shake well, strain into a chilled
cocktail
glass and garnish with a twist of lime.
My weapon of choice right now is the lime,
and it's used to good effect in the Embassy, named after the Embassy Club,
a speakeasy noteworthy for its Old Hollywood clientele. Aside from a decent
belt of lime juice, the drink serves up healthy portions of three quality
boozes, which combine nicely into a robust and sophisticated whole. It's
got an unmistakable vintage taste...tart and punchy while stopping short
of something that would come out of a juice box. It's both potent and smooth,
and one of the best excuses to exsanguinate a lime I can think of.
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