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Carrol

After dinner/digestif · Aperitivo/aperitif · Classic/vintage

3.8 18 ratings

Ingredients

2 oz Cognac (brandy)
1 oz Rosso/sweet vermouth

How to make

Serve in a coupe glass

Prepare

  1. 1 Select and pre-chill a COUPE GLASS.
  2. 2 Prepare garnish of skewered pickled walnut or onion.

Method

  1. 3 STIR all ingredients with ice.
  2. 4 FINE STRAIN into chilled glass.

Garnish

  1. 5 Garnish with skewered pickled walnut or onion.

Flavour profile

25.2% alc./vol. · 1.6 standard drinks · 181 calories

History

A Brandy Manhattan variation without bitters. Spirit-forward and dry, yet easy.

This pre-Prohibition cocktail, known at the Plaza Hotel in New York before Prohibition, was published in the 1923 book "Harry" of Ciro's ABC of Mixing Cocktails. The Carrol Cocktail calls for: "1/3 Italian Vermouth, 2/3 Brandy. Serve with pickled walnut in cocktail glass."