Damn the Weather
Ingredients
Glass:
Cocktail
Instructions
Combine the ingredients into a cocktail shaker filled with ice. Shake vigorously until the drink is sufficiently chilled. Strain the drink into the chilled Cocktail glass. Garnish with the Orange slice.
Damn the Weather origin story
Like many prohibition-era cocktails, the Damn the Weather was conceived as a way to hide the scent and flavor of poor quality homemade spirits, in this case bathtub gin. The original recipe was included in Harry Craddock's 1930 The Savoy Cocktail Book.
First appearance in The Savoy Cocktail Book published in 1930 by Harry Craddock
1 person has tried this recipe
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by @inerte at
Specific liquor brands used
Extra volume: 100%
Nutrition Facts
| Calories | Total Fat | Sodium | Carbs | Sugars | Protein | |
|---|---|---|---|---|---|---|
| Gin | 77.3 | 0 | 1.1 | 0 | 0 | 0 |
| Sweet vermouth | 23.5 | 0 | 1.3 | 2.0 | 1.2 | 0.0 |
| Triple sec | 9.4 | 0 | 0 | 2.4 | 2.4 | 0.2 |
| Orange juice | 6.8 | 0.0 | 0.2 | 1.6 | 1.3 | 0.1 |
| Total | 116.9 | 0.0 | 2.6 | 5.9 | 4.8 | 0.4 |
About the ingredients
- Gin: Gin is a distilled alcoholic drink that derives its predominant flavour from juniper berries (Juniperus communis). Gin originated as a medicinal liquor made by monks and alchemists across Europe, particularly in southern France, Flanders and the Netherlands, to provide aqua vita from distillates of grapes and grains. It then became an object of commerce in the spirits industry. Gin emerged in England after the introduction of jenever, a Dutch and Belgian liquor that was originally a medicine. Although this development had been taking place since the early 17th century, gin became widespread after the William of Orange–led 1688 Glorious Revolution and subsequent import restrictions on French brandy.
- Vermouth: Vermouth is an aromatized fortified wine, flavoured with various botanicals (roots, barks, flowers, seeds, herbs, and spices) and sometimes colored. The modern versions of the beverage were first produced in the mid to late 18th century in Turin, Italy. While vermouth was traditionally used for medicinal purposes, it was later served as an apéritif, with fashionable cafés in Turin serving it to guests around the clock. In the late 19th century, it became popular with bartenders as a key ingredient for cocktails, such as the martini, the Manhattan, the Rob Roy, and the Negroni. In addition to being consumed as an apéritif or cocktail ingredient, vermouth is sometimes used as an alternative to white wine in cooking. Historically, there have been two main types of vermouth: sweet and dry. Responding to demand and competition, vermouth manufacturers have created additional styles, including extra-dry white, sweet white (blanc or bianco), red (rosso), amber (ambre), and rosé. Vermouth is produced by starting with a base of neutral grape wine or unfermented wine must. Each manufacturer adds additional alcohol and a proprietary mixture of dry ingredients, consisting of aromatic herbs, roots, and barks, to the base wine, base wine plus spirit, or spirit only – which may be redistilled before adding to the wine or unfermented wine must. After the wine is aromatized and fortified, the vermouth is sweetened with either cane sugar or caramelized sugar, depending on the style. Italian and French companies produce most of the vermouth consumed throughout the world.