Jabberwocky

I have a huge affinity for Martini-esque drinks. Anything clear and spirit-forward immediately has my attention. I think one reason for this is that it’s not a hugely versatile template, particularly if you’re sticking to clear or pale spirits. Some creativity is definitely required. And small changes can make a big difference.

The Jabberwocky is a great example of this. I discovered this cocktail when I was doing a roundup of the best Martinis in Boston for Eater. My definition of a Martini was a little loose in order to keep things interesting; a purist may take offense at including something like the Means of Preservation on such a list. But it’s more than close enough for me, and so is the Jabberwocky, a mix of gin, Lillet Blanc, Manzanilla sherry, and orange bitters. It’s currently on the menu at Hourly Oyster House in Harvard Square. Manzanilla sherry is a type of Fino that is aged by the sea, giving it a faintly saline quality that makes it a perfect pairing for briny oysters. And since the ingredients are in equal parts, it’s a lower ABV tipple than your typical Martini. Ever since I did the article, the Jabberwocky has been my go-to at home over a traditional Martini.

History: The Jabberwocky was created by Andrew Meltzer at 15 Romolo in San Francisco. It’s based on a much older drink called the Jabberwock from Harry Craddock’s 1930 The Savoy Cocktail Book. Craddock’s version used Caperitif instead of Lillet. Like Lillet, Caperitif is a fortified and aromatized wine – from South Africa instead of France. And it didn’t exist anymore until a couple of years ago, when it was resurrected by a Danish mixologist and a South African winemaker. So now you can make a Jabberwock and a Jabberwocky if you so desire.

Jabberwocky

3/4 oz. London dry gin
3/4 oz. Lillet Blanc
3/4 oz. Manzanilla sherry
2 dashes orange bitters

Stir with ice and strain into a cocktail glass or coupe. Garnish with a lemon twist.

Recipe from Punch.