Tract · Cocktails

Spirit-forward · Shaken · Historical · complexity 2/5

Salon Cocktail

Down the Hatch's Salon Cocktail combines French vermouth, port wine, Italian vermouth, and both Peychaud's and Angostura bitters.

dry · dark_fruit · bitter · herbal · aperitif · formal

Served in Cocktail glass.

Variants (2)

Down the Hatch by "Paul" (1920, p.24) — Down the Hatch 1920

1 ponyFrench vermouth — French Vermouthbase
1 dashAngostura bitters — Angostura Bittersbitter
1 dashPeychaud's bitters — Peyschaud Bittersbitter
0.5 ponyItalian vermouth — Italian Vermouthmodifier
0.5 ponyport wine — Port Wineother
  1. Shake well and strain.

This matters because it preserves a fortified-wine-heavy aperitif branch that sits outside the main gin/whiskey canon.

The port-and-dual-vermouth build is the key structural point here.

Cocktails by Pedro Chicote (1928, p.216) — Dubonnet and sweet vermouth

orange bitters — A few drops.base
0.5 copitaDubonnet modifier
0.5 copitasweet vermouth — Vermut italianomodifier
  1. Shake and serve in a cocktail glass.

Ice: Ice pieces

This matters because it preserves a spare Dubonnet-sweet-vermouth aperitif branch in Chicote.

See also: Real Cocktail, Dubonnet Cocktail