1/3 Curacao. (3/4 oz Luxardo Orange Triplum)
1/3 French Vermouth. (3/4 oz Dolin Dry Vermouth)
1/3 Sweet Cream. (3/4 oz Cream)
Shake well and strain into cocktail glass.
I knew I’d made something like this before: Bud’s Special Cocktail. This is nominally closer to the idea of a Creamsickle in drink form than the Bud’s Special had been and a bit more pleasant. Still, not really the sort of drink I can finish.
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.