1 Dash Angostura Bitters
1 Dash Absinthe (1/4 barspoon Verte de Fougerolles Absinthe)
1/2 French Vermouth (2 oz Noilly Prat)
1/2 Sherry (2 oz Lustau Solera Reserva Dry Oloroso Sherry “Don Nuño”)
Stir well and strain into cocktail glass. Squeeze lemon peel on top.
The Absinthe and Lemon add a nice flavor to the Sherry and Vermouth. The flavors were actually more interesting as it warmed in the glass than when I first poured it. Still, not something I would likely choose to sample again.
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.