Pool

Name: Pool
Total time: 3 min
Cuisine: Cocktail
Ingredients: 30 ml Cognac (brandy); 30 ml Red quinquina e.g. Dubonnet, Byrrh; 15 ml Aromatized wine; 15 ml Blanc quinquina/kina; 2.5 ml Fernet liqueur; 2 dash Absinthe; 2 drop Saline solution 4:1

Difford’s Guide

Discerning Drinkers (5)

Measurements in:

Serves:

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Ingredients
1 fl oz	Cognac (brandy)
1 fl oz	Dubonnet, Byrrh etc. rouge light quinquina
1/2 fl oz	Aromatized wine (e.g. Lillet Blanc)
1/2 fl oz	Blanc quinquina/kina (e.g. Mattei Cap Corse, Bonal, Kina L'Aéro)
1/12 fl oz	Fernet Branca liqueur
2 dash	La Fée Parisienne absinthe
2 drop	Saline solution (20g sea salt to 80g water) or merest pinch of s

How to make

Glassware

Serve in a Coupe glass

Prepare

Select and pre-chill a COUPE GLASS.
Prepare garnish of lemon zest twist.

Method

STIR all ingredients with ice.
STRAIN into chilled glass.

Garnish

EXPRESS lemon zest twist over the cocktail and use as garnish.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Pool contains 143 calories

Alcohol content:

1.3 standard drinks
19.57% alc./vol. (39.15° proof)
18.3 grams of pure alcohol

History

First published in William James "Billy" Tarling's 1937 Café Royal Cocktail Book Coronation Edition where the creation of this cocktail is credited to Jack Bamford.

POOL
Invented by Jack Bamford
2 dashes Fernet Branca.
1/3 Dubonnet.
1/3 Lillet.
1/3 Brandy.
Stir, strain and add small dash of Absinthe on top.
William J. Tarling, Café Royal Cocktail Book, 1937