2 Dashes Curacao. (scant barspoon Senior Curacao of Curacao)
1/3 Italian Vermouth. (3/4 oz Vya Sweet Vermouth)
2/3 Dry Gin. (1 1/2 oz Tanqueray Gin)
(dash Regan’s Orange Bitters)
Shake (stir, please) well and strain into cocktail glass.
Odd how cocktails with similar ingredients sometimes pile up. Just a bit ago we had two cocktails in a row involving peach bitters and mint. The next three cocktails are all Gin and Sweet Vermouth.
Just got this Vya Sweet Vermouth and am still deciding what I think. So far, in this cocktail, it’s not really grabbing me. I think I need to try it side by side with Dolin Sweet and Carpano Antica and maybe in some Manhattans.
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.