Unsatisfied with the classic Satan’s Whiskers recipe as specified in Harry Craddock’s 1930 The Savoy Cocktail Book, Kevin Armstrong, owner of the London bar of the same name, tweaked the original to make it more palatable for his discerning guests. “It’s not god’s gift to classic cocktails,” he admits, but Armstrong’s version is as good as a Satan’s Whiskers gets without completely reconceptualizing the drink. He notes that, because the characteristics of fresh citrus vary from batch to batch, his recipe may need to be adjusted “with a little extra lemon, sugar or even gin.” The key is to taste the first round and adjust accordingly.
Kevin Armstrong’s Satan’s Whiskers
Kevin Armstrong | London
Ingredients
Serving: 1
- heavy 3/4 ounce higher-proof London dry gin, preferably Tanqueray
- heavy 3/4 ounce fresh orange juice
- heavy 1/4 ounce dry vermouth, preferably Noilly Prat
- heavy 1/4 ounce Punt e Mes
- heavy 1/4 ounce fresh lemon juice
- heavy 1/4 ounce simple syrup
- heavy 1/4 ounce orange liqueur, preferably Grand Marnier
- 1 dash orange bitters
- 1 orange slice
Garnish: orange twist
Directions
- Add all of the ingredients, including the orange slice, to a cocktail shaker with ice.
- Vigorously shake for less time than is typical to avoid adding too much water.
- Double-strain into a chilled coupe and garnish with an orange twist.