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Tipples → Mixed Drinks → Slings → Cocktails → Plain Cocktails → Plain Cocktail Basic Forms

Queue de Chantecler-class Cocktail Basic Form

Terminus post quem: A.D. 1837 ↔ Terminus ante quem: A.D. 1843

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)
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)
gentian bitters
: Angostura™ Aromatic
50° Brix simple syrup
liquor
(spirits are default)
esprit d’absinthe
[preferably in an ‘atomizer’]
method ice (also called 'cracked ice')
(half the size of service ice)

Instructions

Chill the cocktail goblet.
Cut a ~1” wide and ~3” long strip of lemon zest with minimal pith and reserve it.
Set the mixing pitcher in the work area. Into it goes:

• gentian bitters — 2 dashes
[1 scruplespoonfull / ¼ tsp. / ~1.25 ml.]
• simple syrup — ¼ ponyfull
[¼ fl-oz. / ~7.5 ml.]
• spirit — 1 jiggerfull
[2 poniesfull / 2 fl-oz. / ~60 ml.]

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]

Take the mixing pitcher to the ice. Into it is added:

• method ice — ⅔ fill

Set the mixing pitcher back in the work area.
Smoothly stir the ingredients for at least thirty seconds to mix and chill-dilute without letting aeration bruise the velvet of the liquor.
Fit the Hawthorne strainer into the mixing pitcher and strain the drink through the strainer into the goblet.
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).

Serve the drink on the napkin.

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