Jabberwock

Dan Godinez, Dock Street | Philadelphia

Appearing in Harry Craddock’s sanctified Savoy Cocktail Book, the Jabberwock comprises equal parts gin, dry sherry and Caperitif, plus orange bitters and a lemon twist. Here, bartender Daniel Godinez puts a personal twist on the recipe.

Retaining the equal part building blocks of the original, he begins with three quarters of an ounce each of dry gin and chamomile-infused manzanilla sherry. The last three-quarter-ounce measure is split evenly between Dolin Blanc vermouth, Lillet and St-Germain.

This trio brings a number of distinctive traits to his version—minerality from the blanc vermouth, viscosity via the Lillet, and a floral bouquet encouraged by the elderflower liqueur. He’s tinkered with the way the citrus is incorporated, too, adding the twist directly to the mixing glass and discarding it after stirring (“that just weaves the lemon into the cocktail”). Lastly, he opts to deliver the orange bitters as a punctuating spritz via an atomizer, so the aroma lingers with each sip.

Ingredients

Serving: 1

  • 3/4 ounce London dry gin, preferably Sipsmith
  • 3/4 ounce chamomile-infused manzanilla sherry (see Editor's Note)
  • 1/4 ounce Dolin Blanc
  • 1/4 ounce St-Germain
  • 1/4 ounce Lillet
  • orange bitters blend, spritzed from an atomizer (see Editor's Note)
  • lemon twist

Directions
  1. Combine all ingredients in a mixing glass over ice and stir until chilled.
  2. Strain into a chilled coupe glass.
  3. Spritz orange bitters blend on top.
Editor's Note

Chamomile-Infused Manzanilla Sherry:
750ml-bottle manzanilla sherry, preferably Lustau
small handful loose leaf chamomile tea

Infuse tea in sherry for 15 minutes at room temperature. Strain and store in a bottle.

Orange Bitters Blend:
3 parts Regans Orange Bitters
2 parts Bittercube Orange Bitters

Combine in a bottle with a dasher top.

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