Bloodhound Cocktail ¾ oz Ampersand Gin ¾ oz Imperative Dry Vermouth ¾ oz Sweet Vermouth 2-3 Strawberries Muddle strawberries in a cocktail shaker. Add gin, sweet and dry vermouths, and ice to shaker. Shake well and strain into a cocktail glass. Garnish with additional sliced berry.
THE BLOODHOUND COCKTAIL
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Jessica Schacht is a local writer and co-founder of Ampersand Distilling Company
S
ometimes it’s too hot to go outside. When it is, you may find yourself perusing vintage cocktail books from the last two centuries as you while away the hours. Just me? Okay, well I’m here today to bring you this delightful cocktail which will be lovely to make through the dog days of summer. The Bloodhound cocktail’s origins are unknown, but I encountered it in 1927’s Barflies and Cocktails by Harry and Wynn where it is accompanied by a little cartoon of a dog dreaming of a bone. While it may be getting late in the season for the strawberries the recipe calls for, I can see this being
delicious with raspberries (in the vein of a Clover Club) or blackberries (a la Bramble). In fact Bill Boothby’s 1936 World Drinks and How to Mix Them calls for six raspberries (and a little dash of brandy) in his version of the Bloodhound. Simon Difford’s contemporary version of the Bloodhound calls for the addition of Maraschino so you could even try muddled cherries as well. And if a little drop of Campari got in there and tipped it into a twist on a Negroni, I certainly wouldn’t fault you. This cocktail reminds me of the endless combinations and joy of bringing together ingredients to suit your tastes and whatever is in your pantry. Anything in season is an opportunity to experiment and celebrate Summer.
