Dry Martini Cocktail
1/2 French Vermouth. (Generous 1 oz Dolin French Vermouth)
1/2 Gin. (Generous 1 oz Junipero Gin)
1 Dash Orange Bitters. (1 dash Fee’s Orange Bitters, 1 dash Regan’s Orange Bitters)
Shake (Stir, please) well and strain into cocktail glass. (Squeeze lemon peel over glass.)
As always, it’s fun to give a classic a spin with a new ingredient.
I’ve wanted to try Dolin Vermouth since hearing about it at a cocktail seminar at Absinthe Brasserie & Bar a couple years ago. Finally found some at a local liquor store. It’s quite tasty in a different way from the Vya Vermouth. It seems to use a dry white wine base closer to the Noilly Prat Dry in body and flavor, but is pumped up in the herbs and bitterness department. Further experimentation is assuredly required!
This is definitely one of the better “Fifty-Fifty” Dry Martini type combinations I’ve tried in recent memory. Quite possibly in the top 5 all time, at least to my current taste.
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.