Thursday, June 20, 2019

Grand Royal Hotel (Original Recipe)

This cocktail, based on the Grand Hotel is a much needed update on the original. I wanted to best represent the recipe for the Grand Hotel, which I pulled of so sloppily in my original post linked above.

In this post I'm addressing my failure to use crushed ice in the cocktail glass when I first tried the drink. It was in part the fault of an amateur bartender. It is also a flaw in the recipe I found in the Poister New American Bartender's Guide, which confusingly calls for either using crushed ice in the shaker or a blender and then pouring the whole thing into a cocktail glass. Is this a blender drink or not?

A few liqueur-forward cocktails I've done lately show off the character of a spirit like Amaretto or Creme de Menthe by serving it on crushed ice. I wanted to do the same thing for Royal Combier, which has orange and the north African spices of the Elixir Combier in it. MurLarkey's ImaGination Gin is a good match for these kinds of spicy and sweet flavors.
  • 1 1/2 oz. gin (MurLarkey ImaGination used)
  • 1 1/2 oz. Royal Combier (Originally Grand Marnier)
  • 1/2 oz. dry vermouth
  • dash of lemon juice
  • lemon twist
Combine liquid ingredients in a shaker with ice. Shake and strain into a cocktail glass full of crushed ice. Twist the lemon peel on top and lay it on the ice. 

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