6 Dashes Curacao. (3 teaspoons Brizard Orange Curacao)
2 Dashes Italian Vermouth. (1/2 teaspoon Carpano Antica Vermouth)
1/3 French Vermouth. (3/4 oz Noilly Prat Dry)
2/3 Dry Gin. (1 1/2 oz Tanqueray Gin)
Shake (stir, please) well and strain into cocktail glass.
Couple dashes of Regan’s orange Bitters livened this up a bit. Still nothing earth shaking. A slightly sweet and orangey Martini.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.