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Reportedly created during Prohibition at the swank Los Angeles "Embassy Club" (opened 1929), the Satan’s Whiskers languished in more modern times, and was dusted off by Paul Harrington for the late 1990’s website that he was providing classic recipes for. It’s use of orange bitters made it difficult to re-create until those became more available.
Satan's Whiskers
- 3/4 ounce #gin
- 3/4 ounce dry #vermouth
- 3/4 ounce sweet vermouth
- 1/2 ounce orange juice
- 1/2 ounce Grand Marnier
- 1 dash orange bitters
Shake with ice. Strain into a #cocktail glass.
Source: “The Savoy Cocktail Book” (1930) by Harry Craddock
Using "Orange Curaçao" instead of Grand Marnier turns this into a "curled" version.
@DrinkBoy indeed it is.
They’re never quite as good as at Pegu though. 😢
Thanks for post, share... Made it with Rabbit Hole bespoke gin, Lillet blanc, Cointreau and Lucid absinthe... Over a ice block in a glass.. great balance, flavor.. it's a keeper
#Cocktail Hour! Little Italy, by Audrey Saunders. One of our favorites, which we put in our “New York Cocktails” pages in our black book along with the drinks named after NYC boroughs and neighborhoods.
2 oz rye whiskey (preferably Rittenhouse)
3/4 oz sweet vermouth (we used Foro di Torino)
1/2 oz Cynar (we used Cynar 70 because we’re naughty)
Stir & strain. Garnish with Luxardo cherries skewered on a pick. (Remember that even numbers of garnishes are bad luck.)
Erik Ellestad
Kevin
Craig Eliason
Martin Doudoroff
Peter Stuart
Chef_Mikey
Chuck Taggart, Private Eye