1/3 French Vermouth. (3/4 oz Noilly Prat Dry)
1/3 Italian Vermouth. (3/4 oz Cinzano Rosso)
1/3 Absinthe. (3/4 oz Marteau Verte Classic)
Shake (or stir?) well and strain into cocktail glass.
Not the most wildly appealing looking cocktail. The combination of the louched Absinthe and Italian Vermouth gives it a murky brown tan color. Kind of like tea with milk in it.
Fairly tasty, however, if you enjoy Absinthe.
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.