Serpent’s Tooth

By Rosie Schaap

Published April 23, 2016

  • Davide Luciano for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Gozde Eker.
Media 1 of 1
Rating
4(25)
Comments
Read comments

Given the presumed provenance of its name — Shakespeare’s tragedy “King Lear” — this vintage cocktail may be unsuitable for family gatherings (“How sharper than a serpent’s tooth it is to have a thankless child!”), but its bracing blend of whiskey, vermouth, lemon juice, kümmel (a caraway-laced liqueur) and bitters is delightful nonetheless.

Featured in: Raise a Glass to Shakespeare

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

  • ¾ oz. Irish whiskey

  • 1 oz. sweet vermouth

  • ¼ oz. kümmel

  • ½ oz. fresh lemon juice

  • 2 dashes Angostura bitters

Ingredient Substitution Guide

Preparation

  1. Step 1

    Shake ingredients with ice; strain into a chilled cocktail glass.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
25 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Recipe Tags

or to save this recipe.