1 Dash Peach Bitters. (Fee’s Peach Bitters)
1/3 French vermouth. (3/4 oz Dolin Dry Vermouth)
2/3 Sherry. (Bodega Dios Baco Fino Sherry)
1 Sprig Fresh Mint.
Shake (stir, please) well and strain into cocktail glass. (Garnish with Mint tip.)
Pretty weird, and the peach bitters and mint make it seem awfully girly, but not unpleasant. Somehow, I could imagine the Greenbriar going well with Middle Eastern food. Especially Feta Cheese and maybe Baba Ghanoush. Not sure exactly why.
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.