If you read any cocktail blogs other than this one (and, by God, you really should), you already know this is Repeal Day, the seventy-third anniversary of the repeal of Prohibition.
To celebrate, I dove into a vintage cocktail book, Robert Vermeire’s Cocktails: How to Mix Them, which first appeared in print in Great Britain in 1922, when the untied states were in the middle of their crazy delusion called Prohibition. I thought it would be fun to find a recipe that was current during that period.
Because Dewar’s has had so much fun marketing its blended scotch to Repeal Day celebrants, I thought it would be fun to drink the Kool-Aid, so to speak, and have some Dewar’s.
So I looked through Vermeire for a new scotch cocktail and found the Thistle (pictured above). Vermeire calls for 1/6 gill of Italian vermouth, 2/6 gills of scotch, and 2 dashes of Angostura bitters. Although I normally translate his gills into the exact number of ounces (1 gill is 4 oz., so 1/6 gill is approx. 3/4 oz.), in this case, I simply used 1 part vermouth to 2 parts scotch, plus the bitters.
So, my recipe:
- 2 oz. Dewar’s White Label scotch
- 1 oz. Cinzano Italian vermouth
- 2 dashes Angostura bitters
- Lemon twist, for garnish
Technique: Fill a metal shaker with ice. Pour scotch, vermouth, and bitters over ice. Stir until shaker frosts over. Strain into chilled cocktail glasses. Add garnish.