Garnish:
Mint sprig
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 2 fl oz | Oloroso sherry |
| 1 fl oz | Strucchi Dry Vermouth |
| 1 dash | Peach bitters |
Read about cocktail measures and measuring.
AKA:
Greenbrier
Review:
The style of sherry used classically in this Bamboo-style aperitivo is unknown as it is not recorded. We tried fino and amontillado before deciding that a dry oloroso works best by contributing to the drink with almond and peach notes reminiscent of an amaretto.
History:
This "exhumed classic" was brought to our attention by Jason E. Clapham and originally appeared in Harry McElhone's 1927 Barflies and Cocktails.
Greenbriar Cocktail
Harry McElhone, 1927
1 dash Peach Bitters, 1/3 French Vermouth, 2/3 Sherry, one sprig of Fresh Mint.
Shake well, and strain.
Ten years later this recipe appears verbatim in W. J. Tarling's Café Royal Cocktail Book. Then, in his 1948 The Fine Art of Mixing Drinks, David Embury aptly describes this cocktail as a "Sweet Martini with a sprig of mint to each drink."
Jason surmises "this cocktail is named after the famous hotel in West Virginia, which has always had a reputation for cocktails." Built 1913, the Greenbrier [spelt with an 'e' rather than an 'a'], is a luxury resort and National Historic Landmark set in an 11,000-acre estate.
Nutrition:
One serving of Greenbriar contains 95 calories.
Alcohol content:
- 1 standard drinks
- 15.65% alc./vol. (31.3° proof)
- 14.1 grams of pure alcohol
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