A deep cut from The Savoy Cocktail Book, the Yolanda is something of a candied martini, building off a base of vermouth complemented by smaller proportions of gin and brandy. While Harry Craddock’s original recipe calls for sweet Italian vermouth, Portland, Maine-based bartender LyAnna Sanabria subs in the semi-sweet Comoz Blanc providing a brighter canvas for her spring-friendly rendition. Bimini Coconut Gin, from Maine’s Round Turn Distilling, and Capurro Acholado Pisco are the lighter stand-ins for the London dry gin and Cognac specified in the pages of Savoy.
- 1 1/2 ounces blanc vermouth, preferably Comoz Blanc
- 3/4 ounce coconut gin, preferably Bimini
- 3/4 ounce pisco, preferably Capurro Acholado
- 1 barspoon rose- and apple-infused Pineaus de Charentes (see Editor's Note)
- 1 drop absinthe, preferably St. George
Garnish: lemon twist
- Combine all ingredients in a mixing glass, add ice, and stir until chilled.
- Strain into a chilled coupe or Nick and Nora glass.
- Garnish with a lemon twist.
Rose- and Apple-Infused Pineau de Charentes
For every 8 ounces of Pineau de Charentes, add six small dried rose buds and 3.5 grams of dried apple. Allow it to macerate for 48 hours then double-strain using a tea strainer.