1/3 Dry Gin (1 oz Boodles)
1/3 Caperitif (1 oz Dubonnet Blanc)
1/3 Orange Juice (1 oz Fresh Squeezed)
Shake well and strain into cocktail glass.
Again experimenting with Dubonnet Blanc as a Caperitif replacement.
The cocktail is pleasant enough; but, significantly improved by the addition of a few drops of Regan’s Orange Bitters.
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.