When I was working at Fresh Kills in Brooklyn, I would regulatory make the Velvet Glove, one of the lower ABV cocktails that was on opening cocktail list when the bar opened at the beginning of March 2016

Served not too dissimilar to a Sazerac – as in, served in a rocks glass with no ice with the addition of a lemon peel stuck to the inside of the glass – the drink had only three ingredients, but was heavy on the aperitif wine (in this case Cocchi Americano), with the Cognac dialed back to make it more of a crushable liquor-only drink.

Velvet Glove
  • 2oz / 60ml Cocchi Americano
  • 0.5oz / 15ml Dark Creme de Cacao
  • 0.5oz / 15ml Cognac

Add all ingredients to a chilled mixing glass. Add ice, stir for 20 seconds (or until properly chilled and diluted) and strain into a chilled cocktail glass. Garnish with a lemon twist and serve.

Recipe adapted from William J. Tarling, Cafe Royal Cocktail Book , 1937

Personally I thought the drink was awesome, and every time one was ordered I was like ‘fuck yeah!’, much to the surprise of some guests.

Thing is, apparently I’d been making it wrong the whole time, mixing up the specs and making the drink Cognac heavy with the Cocchi Americano and Creme de Cacao as the modifiers. 

I was making a spirit forward drink with chocolate and aperitif wine – pretty much a Cognac 20th Century kinda drink minus the lemon – which meant it was way stronger than it was intended to be.

Which was fine, as it turned out to be a better drink than the lighter version that was first printed in the Cafe Royal Cocktail Book from 1937.

A kept the drink in my metaphorical back pocket within the cognac ‘stirred/down/brown’ category for sometime, until I applied it to my usual ‘I wonder how this will taste with Scotch’ philosophy. 

Turns out that spirit forward version with Scotch at the core of the drink is pretty fucking righteous too.

A semi-dry and summery-heading-into-autumn Rob Roy variation propped with a hit of Cacao might sound odd, but the results are in; the drink and its ingredients work awesomely well. 

That being said, I can’t really take any credit for it, primarily for two reasons; not only do I substitute pretty much every drink with scotch to see if they work (usually they do), I was also making the wrong drink in the first place. 

So if anything, you can call the Hand in Glove – which takes its name from the same name as The Smiths song – an inevitable outcome based on a classic Tom Lasher-Walker move of ‘I wonder what this would taste like with Scotch’ coupled with a mistaken drink spec from a dusty old drink.

Hand in Glove
  • 2oz / 60ml Blended or Highland Malt Scotch
  • 0.5oz / 15ml Cocchi Americano
  • 0.5oz / 15ml Dark Creme du Cacao

Add all ingredients to a chilled mixing glass. Add ice, stir for 20 seconds (or until properly chilled and diluted) and strain into a chilled cocktail glass. Garnish with a lemon twist and serve.

Tom Lasher-Walker, Fresh Kills Bar, Brooklyn, 2016

 

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: