1/3 French Vermouth. (1 oz Noilly Prat Dry)
1/3 Italian Vermouth. (1 oz Cinzano Rosso)
1/3 Dry Gin. (1 oz Junipero Gin)
Shake (stir – eje) well and strain into cocktail glass. Add a sprig of Mint.
I first made this cocktail with another of our local gins, No. 209.
Unfortunately, it really didn’t have the Cojones to stand up to the dual vermouths in these proportions.
With the Junipero, it is a pretty enjoyable cocktail. A dash or two of bitters, and we’d be cooking with gas.
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.