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All cocktails Greenbriar

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Greenbriar

Aperitivo/aperitif · Classic/vintage · Greenbrier

4.3 18 ratings

Ingredients

2 oz Oloroso sherry
1 oz Dry vermouth
1 dash Peach bitters

How to make

Serve in a sour or martini/coupette glass

Prepare

  1. 1 Select and pre-chill a SOUR OR MARTINI/COUPETTE GLASS.
  2. 2 Prepare mint sprigs for garnish.

Method

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

Garnish

  1. 5 Garnish with mint sprigs bouquet.

Flavour profile

14.2% alc./vol. · 1 standard drink · 101 calories

History

The sherry style used in this Bamboo-style aperitivo is unspecified. Fino and amontillado were tried, but dry oloroso best contributes almond and peach notes.

Jason E. Clapham brought this "exhumed classic" to attention. It originally appeared in Harry McElhone's 1927 book Barflies and Cocktails. Greenbrier Cocktail 1 dash Peach Bitters, 1/3 French Vermouth, 2/3 Sherry, one sprig of Fresh Mint. Shake well, and strain. Ten years later, W. J. Tarling's Café Royal Cocktail Book includes this recipe verbatim. Then, in his 1948 book The Fine Art of Mixing Drinks, David Embury aptly describes this cocktail as a "Sweet Martini with a sprig of mint to each drink." Jason surmises that "this cocktail is named after the famous hotel in West Virginia, which has always had a reputation for cocktails." Built in 1913, the Greenbrier (spelt with an 'e' rather than an 'a') is a luxury resort and National Historic Landmark set in an 11,000-acre estate.

Also known as Greenbrier · Created by Harry MacElhone