Comments on: The Palmetto Cocktail

By: El Capitan

El Capitan — Fri, 01 Jan 2010 23:35:06 +0000

So, I got a few different Fee Bros bitters for Xmas, and the Aztec chocolate flavor was one. Been scratching my head with what exactly to do with it. Until…

1.5 oz. Brugal Anejo
1.5 oz. Carpano A
dash Ango
dash Aztec

Actually comes out really balanced. The coco flavor is pretty prominent in those bitters, but ends up complimenting the drink overall. Anyways, thought it was worth a follow up comment – I’ve grown very fond of this drink thanks to you! Best, Dave

By: Dave

Dave — Tue, 29 Dec 2009 19:06:31 +0000

Holy cats, Matt! I just found your e-mail post in my spam filter. Not where it belongs, for the record . I stumbled across some Nolly Pratt (sp?) in ye olde friendly neighborhood liquor store this weekend, so I may give that a go and see if it is up to snuff. Thanks again for the tip, and I am sorry for taking so long to post a reply. I’ll be much quicker next time, I assure you.

Dave

By: Mike S.

Mike S. — Sun, 22 Nov 2009 02:31:16 +0000

I love rum and I love vermouth (all kinds of both), so I’ve always been on the lookout for drinks that combine them. With few exceptions, I’ve been kind of disappointed. What you call the “Dry Palmetto” is similar to a recipe I dug out of the Internets a couple of years ago while doing some research on my favorite historic era of aviation — the Pan Am “Clipper” flying boats, particularly on the Pacific and Far East routes. Allegedly, the signature cocktail on the Pam Am Clippers was the predictably named “Clipper Cocktail”:

1 1/2 oz light (or gold) rum
1/2 oz vermouth*
1/2 tsp grenadine
Shake (I stir) and strain up.

* The recipe I found provides no information on what type of vermouth was used. Given the call for light or “gold” rum, I assumed dry vermouth and have always made them that way (in fact, I’ve never tried it with red sweet vermouth). A white sweet (blanco or bianco) vermouth also seems to work well.

Anyway, it’s pretty good and a drink I enjoy every now and again.

Cheers,

Mike

By: Matt Robold

Matt Robold — Tue, 17 Nov 2009 05:00:07 +0000

Oh, oh that sounds nice. I’m going to have to go try that, like right now.

By: El Capitan

El Capitan — Tue, 17 Nov 2009 03:08:54 +0000

Skeptical, but never afraid, I went for it. And then thrice more, alternating ingredients, to give it a fair shake.

Number 4:
2 oz. Paso Fino White Rum
1 oz. Punt E Mes
1 oz. Noilly Prat
dash Ango
dash Ango Orange

Nice? You bet your damn ass it is.

By: DJ HawaiianShirt

DJ HawaiianShirt — Mon, 02 Nov 2009 02:25:51 +0000

Dood, I just made the Sweet Palmetto with some Bacardi 8, and it’s kicking huge amounts of ass.

By: Mike

Mike — Thu, 29 Oct 2009 00:29:05 +0000

Wow, nice drink and very nice pic!!

By: Tiare

Tiare — Wed, 28 Oct 2009 00:44:39 +0000

Very nice sounding drinks and i really like the garnish!

By: Matt Robold

Matt Robold — Tue, 27 Oct 2009 20:23:36 +0000

Dave, you are in luck. We’re here to help.

Vermouth is something I didn’t really start experimenting with until the last year or so. If you want an endless font of information on it, I recommend checking out Paul Clarke’s voluminous collection of posts on vermouth as a great starting point.

And if you’re looking for some great vermouth to start with, I like the Dolin Blanc and Dolin Dry for my white/dry vermouths and the Carpano Antica formua or the Vya for my sweet vermouth. If you’re interested in other fortified wines, I’m 100% in love with Kina Lillet Blanc and highly recommend it.

By: Dave

Dave — Tue, 27 Oct 2009 18:13:04 +0000

I am still relatively new to the cocktail scene, and vermouth is one of those items that falls into the very broad category (for me) of “I have no idea what this brings to the party”, so I have yet to buy a bottle. I am also leery of purchasing a bad type of vermouth, so if any of you fine people have any favorite vermouths that are easily found, please enlighten me.

I am sorry that I can’t play this round, Matt.