Pool
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Pool
Glass:
Serve in a Coupe glass
| 1 oz | Rémy Martin V.S.O.P. cognac |
| 1 oz | Dubonnet, Byrrh etc. rouge light quinquina |
| 1⁄2 oz | Aromatized wine (e.g. Lillet Blanc) |
| 1⁄2 oz | Blanc quinquina/kina (e.g. Mattei Cap Corse, Bonal or Kina L'Aér |
| 1⁄12 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 |
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of lemon zest twist.
How to make:
Garnish:
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
Spirit-forward with herbal aromatised wine. Best enjoyed immediately after a substantial dinner or during the hours that follow.
Variant:
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
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.
Nutrition:
One serving of Pool contains 143 calories
Alcohol content:
- 1.3 standard drinks
- 19.57% alc./vol. (19.57° proof)
- 18.2 grams of pure alcohol
- More After dinner/digestif cocktails
- More Classic/vintage cocktails
- More Herbal cocktails
- More Nightcap/sipping cocktails
- More Spirit-forward cocktails
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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Pool (by J. E. Clapham)
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