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Carrol Cocktail
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Carrol Cocktail
Photographed in an Urban Bar 1910 Retro Coupette 15cl
| 2 oz | Rémy Martin V.S.O.P. cognac |
| 1 oz | Strucchi Rosso Vermouth |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of skewered pickled walnut or onion.
- STIR all ingredients with ice.
- FINE STRAIN into chilled glass.
- Garnish with skewered pickled walnut or onion.
Allergens:
Recipe contains the following allergens:
- Rosso/rouge/sweet vermouth (di Torino) - Sulphur Dioxide/Sulphites
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
Basically a Brandy Manhattan without bitters. Spirit-forward and dry yet easy.
Variant:
History:
A pre-Prohibition era cocktail published in the 1923 book "Harry" of Ciro's ABC of Mixing Cocktails.
Carrol Cocktail.
Harry of Ciro's ABC of Mixing Cocktails, 1923
1/3 Italian Vermouth, 2/3 Brandy.
Serve with pickled walnut in cocktail glass.
(This cocktail was well known at the Plaza Hotel, New York, before Prohibition.)
Nutrition:
One serving of Carrol Cocktail contains 181 calories
Alcohol content:
- 1.6 standard drinks
- 25.2% alc./vol. (25.2° proof)
- 22.7 grams of pure alcohol
- More After dinner/digestif cocktails
- More Aperitivo/aperitif cocktails
- More Classic/vintage 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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