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Pool

After dinner/digestif · Classic/vintage · Herbal

4.2 6 ratings

Favorite

Ingredients

1 oz Cognac (brandy)
1 oz Red quinquina e.g. Dubonnet, Byrrh
1/2 oz Aromatized wine
1/2 oz Blanc quinquina/kina
1/12 oz Fernet liqueur
2 dash Absinthe
2 drop Saline solution 4:1

How to make

Serve in a coupe glass

Prepare

  1. 1 Select and pre-chill a COUPE GLASS.
  2. 2 Prepare garnish of lemon zest twist.

Method

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

Garnish

  1. 5 EXPRESS lemon zest twist over the cocktail and use as garnish.

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Flavour profile

19.5% alc./vol. · 1.3 standard drinks · 143 calories

History

Spirit-forward with herbal aromatised wine, best enjoyed after dinner.

This cocktail first appeared in the 1937 Café Royal Cocktail Book Coronation Edition, compiled by William James "Billy" Tarling. The creation of the POOL is attributed to Jack Bamford. POOL Invented by Jack Bamford 2 dashes Fernet Branca. 1/3 Dubonnet. 1/3 Lillet. 1/3 Brandy. Stir, strain and add small dash of Absinthe on top.

Created by Jack Bamford