Queen’s Hotel Cocktail
I was hanging out at Beretta eating brunch and I had a copy of the Cafe Royal Cocktail Book on me, so I decided to look up a recipe they could do at the bar which would be fun to try. I ended up choosing the Queen’s Hotel because it looked like it would be a balanced cocktail and had interesting elements you don’t find often(namely the combination of Rye and Dry Gin).
The drink is 1 part Rye Whiskey(Rittenhouse 100), 1 part Dry Gin(Broker’s), 1 part Orange Juice, 2 dashes of French vermouth(in this case Dolin Dry Vermouth), and 2 dashes of Angostura. This drink is definitely funky, but the elements do blend together. The drink begins predominately with orange juice and undertones of vermouth which linger throughout, and the middle of the drink has strong juniper flavors before finishing off with a kick of rye whiskey. While the drink wasn’t unpleasant, it probably isn’t palatable to the average palate and is more of a curiosity than anything.
Ultimately, I think the double spirit, spirit, and dashes of modifiers is something that can be utilized in something the modern consumer could enjoy. I will definitely be playing around with it, and will post my findings on here in the near future.