Satan's Whiskers Cocktail
Today we are making Satan’s Whiskers. This cocktail was first found in print in The Savoy Cocktail Book in 1930 by Harry Craddick. However, it’s often attributed to the Embassy Club and the creator of Adolph “Eddie” Branstadter. he was a restaurateur playboy with a speakeasy. He would have over all of his starlet’s high rollers.
There are two versions of this cocktail one is the straight version, which we’re going to make today, and the other is a curled version. The only differences are the types of orange liqueur, but this is also considered a riff off the Bronx Cocktail.
Before we get started, let’s talk about the ingredients. The first thing we need is a Dry Gin. In this case, I’m using Beefeater. It’s a London-style Dried Gin with notes of pine needles and juniper. The next thing you need is a Dry Vermouth, and I’m using Dolin Dry Vermouth, and it’ll be perfect for this.
However, we also need a Sweet Vermouth, and for this, I’m going to use Dillon’s Sweet Vermouth. It has hints of field berries, and it’s just fantastic; however, we also need an orange cognac-based liqueur. In this case, I’m using Grand Marnier because this is the refined version of the cocktail. If it was the curled version, you’d use something like Pierre Ferran or any other form of orange curacao. The next thing we need is orange juice fresh is always best but use whatever you can get. The next thing we also need is orange bitters, and this will change our flavors and enhance them just slightly.
- Add all ingredients to the shaker tin..75 oz Gin, .75 oz Dry Vermouth, .75 oz Sweet Vermouth, .5 oz Grand Marnier, .75 oz Orange Juice, 1 Dash Orange Bitters
- Shake with ice for 10-15 seconds.
- 4 Fine strain into a coupe.
- Garnish with a desiccated lime wedge.