|Dark rum||Amber x 7.5cl 2.5oz|
|Sirop de Citron||1.5cl 0.5oz|
From the inimitable David Solmonson:
It’s been ten years since I last visited Comic-Con, loosely working at the time as part of an artists and writers agency, but since half my friends are down there (the other half are in New Orleans for Tales of the Cocktail), I thought I might vicariously join them in a drink. Though you may not believe it, we didn’t make up the Marvel Cocktail; it comes from the Savoy Cocktail Book, circa 1930. The recipe calls for the esoteric but well-worth-the-making Sirop de Citron, which is nothing more than citrus macerated in sugar for a few days. As with all things Savoy, we turned to friend and Savoymeister Erik Ellestad (who know his way around a kitchen as well as a bar) for our syrup recipe. While the below differs slightly from the version found on his Savoy Stomp (formerly Underhill Lounge) site, the changes come from subsequent improvements Erik himself made following his original post.
The original drink proportions given by the Savoy are 3/4 part rum, 1/8 part Sirop de Citron, and 1/8 part , which I’ve translated for our wacky measurements above. Obviously feel free to fudge a bit (those quarters are a bit annoying, I know) but know that if you adhere to the perfect proportions, you get an absolutely lovely drink. Whereas I tend to be of a different mindset than the “add only enough sugar to take off the edge” proponents, in this drink, that mantra truly shines. It’s a very Rum-forward cocktail, with the two syrups playing background harmony – just taking off the edge, exactly as they say.