2 Dashes Angostura Bitters
2 Dashes Orange Bitters (Regan’s Orange Bitters)
1 Glass Cinzano Vermouth (2 oz Cinzano Rosso)
Shake well and strain into cocktail glass (Build over cracked ice in a medium glass. Stir to chill.), and sqeeze orange peel on top.
As usual, rocks, thank you very much, for my vermouth cocktails.
Got myself a fresh bottle of Cinzano Rosso and quite enjoyed this.
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.