Curtis McMillan
The views expressed in db Reader do not represent the views of the drinks business.

The Administrator

This is my first pre-prohibition Scotch cocktail, and I want to find the right way to receive them.

cocktail 1I suppose when I cover each cocktail I want to involve three main issues. I believe we should cover the arduous journey of sourcing ingredients, breaking apart the ancient recipes, and the taste of each cocktail. Like I have stated before in previous articles, I’m strongly against descriptions of taste due primarily to individual opinion, but I feel it’s important to impart some reference of my experience. I will try my best to not let my personal preference override description of flavour in the cocktail.

Ingredients
This cocktail didn’t give me very many hang-ups, although I was a little freaked out by Dubonnet. Not being very familiar with aperitifs I started by calling a very good friend of mine, Corey Bunnewith, who heard my concerns and stated it was a very common aperitif. I was able to find both white and red sold at our local retailer. I was also able to find out that Rouge was the original of the two recipes.
You should buy the Rouge if you plan on making this cocktail.
I feel it’s only right to first give you the original recipe and then showcase what I did. You may have some knowledge you can impart on me. Any help decoding pre-prohibition recipes will be appreciated. If you have any helpful hints contact me on Twitter.

The Pioneers of Mixing at Elite Bars list the Administrator as 2/3 scotch, two dashes French vermouth, two dashes Dubonnet and one dash Angostura bitters, and stir.

I can’t seem to understand how “stir” tells me how much ice is needed – or indeed any ice at all – and 2/3 scotch is not a volume. Don’t even get me started on dashes. This volume does not mean much to me, and I refuse to let this stop me. I have decided to build all drinks in a cocktail glass (around 3oz) so my maths says 2/3 of 3oz is 2oz. So with 1 oz being left over for Dubonnet and Dolin they both get a 1/2 oz, this sounds good to me.

Recipe:

2oz Balvenie 15yo
1/2 oz Dubonnet
1/2 oz Dolin French vermouth
1 dash Angostura bitters

Add all ingredients to an iced mixing glass and stir with the bar spoon. Use your julep strainer and strain into your chilled cocktail glass.

The original recipe did call for garnishment of one green olive, but I HATE olives so that’s out. You can add one if you want.

Taste
The first smell is that of scotch. The Dubonnet and vermouth did not add very much to the floral qualities. Once in your mouth you get a softer scotch with a dry citrus quality. I can see why this recipe would have been used, and feel this is copying the effects of what finishing single malt Scotch in new woods does today. I also feel this has a lot of similar qualities with the Balvenie 21yo Port wood. So my guess is this is the grandfather to finished single malts. I was not incredibly overwhelmed by this drink and would not recommend that you worry yourself too much about making this, unless you like your scotch dry with a hint of citrus.

2 Responses to “The Administrator”

  1. Curtis McMillan says:

    For some reason the 1/2 became 12oz – Your all smart just do 1/2 oz Dubbonet
    1/2 oz Dolin French vermouth not 24oz

Leave a Reply

Your email address will not be published. Required fields are marked *

Please note that comments are subject to our posting guidelines in accordance with the Defamation Act 2013. Posts containing swear words, discrimination, offensive language and libellous or defamatory comments will not be approved.

Subscribe to our newsletters

Sales Representative - Private Customers

Corney and Barrow
Central Hong Kong, HK

Export Manager UK On Trade

AdVini
Home based in London or the South East, GB

Global Head of Marketing

ATOM Brands
Tunbridge Wells, GB

Sales Executive

Three Wine Men
Home-based but must be available to travel throughout the UK with frequent trips to London, GB

Senior Sales Operations Executive

Enotria&Coe
Park Royal, London, GB

Sales Administrator

Les Caves de Pyrène
Guildford, UK

On Trade & Corporate Accounts Manager

The Champagne Company
Birmingham, UK

Customer Service Assistant

The Champagne Company
Birmingham, UK

Key Account Manager - Distilling Sector - Scotland

Boortmalt
Scotland - call for exact details, UK

UK Brand Ambassador - Ableforth’s

ATOM Brands
Field-based, UK

Pink Rosé Festival

Cannes,France
7th Feb 2018

VinoVision Paris

Paris,France
12th Feb 2018

Vinisud

Montpellier,France
18th Feb 2018
Click to view more

The Global Pinot Noir Masters 2018

Deadline : 26th January 2018

Cabernet Sauvignon Masters 2018

Deadline : 23rd February 2018

Click to view more

The Global Malbec Masters 2017

the drinks business is proud to announce the inaugural Global Malbec Masters 2017

The Global Sparkling Masters 2017

the drinks business is thrilled to announce the launch of The Global Sparkling Masters.

Click to view more