The Blackthorn Cocktail

Blackthorn-1I was in the mood for something I hadn’t heard of before.  Not new, just new to me.  B was also thinking some thing with Dubonnet Rouge.  According to the good Doctor’s Vintage Cocktails and Forgotten Spirits (now in a new edition that lays flat on the counter), versions of this cocktial have been around since the nineteenth century with his version being a later edition.  The Blackthorn is named after the plum-bearing shrub  that produces the sloe berry (from which we get sloe gin).  This version, interestingly, has no sloe gin.  Haigh claims that the the cocktail has a “plummy flavor” if your taste buds are imaginative–personally, I thought it might take more one to get to that level of imagination, but I take his point.

The Blackthorn Cocktail

  • 2 oz. gin
  • 3/4 Oz Dubonette Rouge
  • 3/4 oz kirschwasser

Stir on ice,  strain into a chilled cocktail glass and garnish with a twist of lemon and a cherry.

At first this seemed a bit thin and a little sweet, but a couple of sips in it started to grown on me.  It’s a little sneaky that way.  I can see that you could get in trouble if you don’t keep an eye on this one.

As an aside, Dubonette Rouge is a fortified wine that’s billed as an apartif. Apparently it’s been around since 1846 and is a mix of fortified wine with mushed up herbs and quinine, so next time you need to colonize a malarial-endemic part of the world, this is the stuff.  The companies website seemed to be full of lore about the French foreign legion and what not.

Cin-Cin

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