Damn the Weather (cocktail)
|Primary alcohol by volume|
|Served||Straight up; without ice|
|Standard garnish||Slice of orange|
|Standard drinkware||Cocktail glass|
|Commonly used ingredients||
|Preparation||Shake with ice and strain into a chilled large cocktail glass|
A Damn the Weather (or Damn-the-Weather) is a Prohibition Era cocktail made with Gin, sweet vermouth, orange juice, and a sweetener (either Triple Sec or Curaçao). It is served shaken and chilled, often with a slice of orange.
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. A bar/restaurant in Seattle takes its name from the drink.
- The Despite the Weather cocktail is made with shochu, pisco, orange juice, lemon, passion fruit, and ginger syrup.
- The drink may be served over ice in a short glass.
- Grand Marnier or Cointreau may be substituted for the sweetener.
- Wayne, Julia (30 January 2015). "Where to Drink Old Classics, Obscure Concoctions, and New Classic Cocktails". Seattle Eater. Seattle. Retrieved 3 September 2016.
- "Damn the Weather". Cocktail Connie's 366. 12 December 2012.
- "Damn-The-Weather Cocktail Cocktail Recipe". 1001 Cocktails. Retrieved 3 September 2016.
|This mixed drink–related article is a stub. You can help Wikipedia by expanding it.|