1/2 Dry Gin. (1 oz Plymouth Gin)
1/4 Cointreau. (1/2 oz Cointreau)
1/4 Kina Lillet. (1/2 oz Cocchi Americano)
Shake (stir, please) well and strain into cocktail glass. (Lemon Peel.)
It’s not exactly awful, but close.
I know it would be awful with a questionable gin and modern Lillet Blanc.
To be honest, it is only the edgy quinine bitterness of the Cocchi Americano that saves this cocktail for me.
It is on the edge of too much gin/cointreau hand sanitizer kind of flavor.
If you want to attempt it, chill it well, drink it quickly, and move on.
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.