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Tipples → Mixed Drinks → Slings → Cocktails → Plain Cocktails

Peacock Cocktail

1-and-6:

• Waldorf Bar Book, compiled by Joseph Taylor, 1894-1919, as found in Old Waldorf Bar Days. New York; Albert Crockett, 1931

The Peacock Cocktail is the Picon-bittered version of the Sazerac Cocktail.

Have the folowwing items:

Service-ware

• 4½ fl-oz. glass Cocktail goblet
• 4-inch beverage napkin

Tools

• cuting board
• paring knife
• glass mixing pitcher^*
   (Yarai^tm or similar)
• teaspoon measure
   [~5 ml.]
• jigger-and-pony measure
   [2 fl-oz. by 1 fl-oz. / ~60 ml. by ~30 ml.]
• 3-to-1 split pony
   [¾ fl-oz. by ¼ fl-oz. / ~22.5 ml. by ~7.5 ml.]
• food grade perfume atomizer
• ice scoop
• stirrer
   (stainless-steel chopstick^* - or long, narrow spoon)
• Hawthorne strainer

Ingredients

• lemon (whole, for zest-cutting)
   (Citrus limon: Eureka or Santa Theresa)
• Picon^™ Amer
   [or another make of Stoughton-style bitters]
• 50° Brix simple syrup
• French-style brandywine
    #1: Ferrand^™ 1840-style 3-Star Cognac brandywine;
    #2: Raynal^™ V.S.O.P. 5-Star French brandywine
• esprit d’absinthe
   [preferably in an ‘atomizer’]
• method ice (also called 'cracked ice')
   (half the size of service ice)
  

Instructions

1. Chill the cocktail goblet.
2. Cut a ~1” wide and ~3” long strip of lemon zest with minimal pith and reserve it.
3. Set the mixing pitcher in the work area. Into it goes:
• • Picon^™ Amer — 1 teaspoonfull
   [1 thumbdash / ~5 ml.]
• • simple syrup — ¼ ponyfull
   [¼ fl-oz. / ~7.5 ml.]
• • Maryland-style rye whiskey — 1 jiggerfull
   [2 poniesfull / 2 fl-oz. / ~60 ml.]
4. Set the chilled, empty goblet in the work area. Into it goes:
• • esprit d’absinthe — 2 or 3 ‘atomizer’ sprays
   [or a little bit ‘rinsed’ around the inside and then discarded]
5. Take the mixing pitcher to the ice. Into it is added:
• • method ice — ⅔ fill
6. Set the mixing pitcher back in the work area.
7. Smoothly stir the ingredients for at least thirty seconds to mix and chill-dilute without letting aeration bruise the velvet of the liquor.
8. Fit the Hawthorne strainer into the mixing pitcher and strain the drink through the strainer into the goblet.
9. Garnish the drink with:
• • lemon zest (reserved in step #2) — 1 strip
   (twisted zest-side-down over the drink, rubbed on the rim, and put into the drink).
10. Serve the drink on the napkin.

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