Jabberwock
Gin, fino sherry and Lillet in equal parts. Dry, nutty and light.
Stirred · Coupe · Medium · about 3 minutes · about 20% ABV
Ingredients
- 30 ml Gin
- 30 ml Dry sherry (fino)
- 30 ml Lillet Blanc
- 2 dashes Orange bitters
- Lemon twist (garnish)
Method
- Chill the glass
- Pour 30 ml gin into the mixing glass
- Pour 30 ml dry sherry (fino) into the mixing glass
- Pour 30 ml Lillet Blanc into the mixing glass
- Add 2 dashes of Orange bitters
- Add ice
- Stir
- Strain
- Garnish
Tip
Use a fresh, cold bottle of fino.
About the Jabberwock
The vermouth cocktail family. Vermouth reached American bars in the 1860s and 1870s, and bartenders began stirring it with whiskey, gin and brandy. That gave us the Manhattan and the Martinez, the ancestor of the Martini. Drinks in this family are stirred rather than shaken, and they are all about the balance between the spirit and the aromatised wine.
Jabberwock FAQ
What's in a Jabberwock?
30 ml gin, 30 ml dry sherry (fino), 30 ml lillet blanc, 2 dashes orange bitters, garnished with lemon twist.
How strong is a Jabberwock?
About 20% ABV once mixed with ice, which is 1.7 Australian standard drinks per serve. That is stronger than a glass of wine.
Should I shake or stir a Jabberwock?
Stir it. It is made only of spirits and wines, so stirring keeps it clear and silky. Shaking would make it cloudy and frothy.
What glass do you serve a Jabberwock in?
A coupe, about 180 ml. Chill the glass first and serve without ice. No coupe? Use a martini glass or small wine glass.
