| 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 |
Serve in a Coupe glass
One serving of Pool contains 143 calories
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
William J. Tarling, Café Royal Cocktail Book, 1937
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.
Spirit-forward with herbal aromatised wine. Best enjoyed immediately after a substantial dinner or during the hours that follow.
Makes a minimum of 25 cocktails.
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After dinner or digestif cocktails, or digestive cocktails, often contain bittersweet liqueurs.
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Classic cocktails are found in vintage recipe books from the mid-1800s to the 1980s.
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Cocktails made with fresh herbs or herbals liqueurs.
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Cocktails suited to late-night drinking, often more spirit-forward and rich in style.
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Spirit-forward cocktails have larger measures of spirituous ingredients and are sometimes described as being “boozy”.
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