1/3 French Vermouth. (3/4 oz Noilly Prat Dry)
2/3 Plymouth Gin. (1 1/2 oz Plymouth Gin)
Shake (stir, please) well and strain into cocktail glass. Squeeze orange and lemon peel on top.
Finally tracked down some tovolo silicon ice cube molds and experimented with them. I think 1 1/2 inch or so cubes. I can see how these would be of benefit for shaken cocktails, as they don’t shatter like regular automatic freezer ice. I think the IKEA ones are even larger, aren’t they?
In any case, they are much harder to break than the regular cubes because of their size. So for cracked ice, I guess I’ll stick with regular automatic ice for the time being.
The Douglas Cocktail is a perfectly fine dry Martini variation. I have to admit I miss the orange bitters, Absinthe, Italian Vermouth, etc. of the many other Martini variations, so dunno if it would go on the short list.
Also, boy, martinis without garnishes are tough to make exciting looking or even get the camera to focus on. Guess I should have left the twists in the drink!
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.