Serve in a Sour or Martini/Coupette glass
2 oz | Lustau Oloroso Don Nuño Sherry |
1 oz | Strucchi Dry Vermouth |
1 dash | Peach bitters |
Recipe contains the following allergens:
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.
AKA: Greenbrier
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.
One serving of Greenbriar contains 101 calories
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.
Join the discussion
Showing 3 comments for Greenbriar.
See discussion in the Forum