3 Dashes Curacao. (Brizard Orange Curacao)
1/4 Orange Juice. (3/4 oz fresh Orange Juice)
1/4 Italian Vermouth. (3/4 oz Cinzano Rosso Vermouth)
1/2 Dry Gin. (1 1/2 oz Tanqueray Gin)
(Dash Regan’s Orange Bitters.)
Shake well and strain into cocktail glass.
If there is any single type of Savoy Cocktail Book cocktail that I’m getting a bit bored with, it’s probably these Bronx type things. They’re perfectly fine and all, they just never really seem exceptional.
For example, I know I would prefer the Damn-The-Weather without the orange juice.
Heck, then it’s a Martinez! Yum!
Are these type cocktails supposed to be Breakfast/Brunch picker-upper type things?
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.