Dunhill’s Special Cocktail
In a shaker filled with cracked Ice place a spoonful of Curacao (Dash Brizard Orange Curacao), 2 glasses of Gin (1 oz Beefeater Gin), 2 glasses of Sherry (1 oz Fino Sherry), 2 glasses of French Vermouth (1 oz Dolin Vermouth). Stir thoroughly with a spoon, shake, strain, and serve. Add an olive (uh, oops!) and 2 dashes of Absinthe (Verte de Fougerolles) to each glass.
As usual downsizing this to a single (slightly large) portion.
Aside from the puzzling directive to, “stir…shake, strain and serve,” this cocktail’s ingredients intrigued me. And indeed, served to illustrate another side to Absinthe’s flavors.
In this case, the combination highlighted the savory aspects of the ingredients, almost to the point where it tasted like an Aquavit cocktail instead of a Gin cocktail. I’d definitely swear there was some caraway in there somehow.
A very nice dry cocktail, that I could imagine going well with food of some sort.
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.