Jordan Deveraux of Chemistry of the Cocktail almost had me experimenting with port, Madeira or sherry.
But in the end my interest in wine fortified with quinine won out.
I was ready to see if I could come up with my own mix and started to thumb through a pretty special Christmas gift I got i 2012: A reprint of a handwritten bar manual a Danish bartender called Axel Sørensen wrote in the late 1930'ies when he worked at a now closed bar in central Copenhagen called Café De la Reine - the Queens Cafe.
The reprint has been made possible in a collaboration between Henrik Steen Pedersen who runs one of Copenhagen's hidden gems Moltkes Bar and the grandchild of Axel Sørensen.
Thumbing through the manual I noticed a cocktail called Amalienborg. (it may have an almost identical twin called Coronation)
Axel Sørensen suggest that it's mix of one half part Dubonnet, a quarter part gin and a quarter part French vermouth.
The cocktail - named after the Royal palace in Copenhagen - had also caught the eyes of the folks at Molktes bar. However they suggested different ratios of the ingredients. And I changed the French vermouth out for Kina L'Avion D'Or .
So with two quinine fortified wines I figured I needed a sweet gin and chose Old English Gin.
I present the twice updated Amalienborg cocktail:
- 9 cl Dubonnet
- 4 cl Kina L'Avion D'or
- 3 cl Old English Gin
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