1 Dash Orange Bitters. (light dash Regan’s and Fee’s Orange Bitters)
2 Dashes Curacao. (Brizard Orange Curacao)
1/2 Dry Gin. (1 oz Tanqueray Gin)
1/2 Italian Vermouth. (1 oz Vya Sweet Vermouth)
Shake well and strain into cocktail glass. (Orange Peel.)
The last of this trifecta of Dry Gin and Italian Vermouth Cocktails, I found the Hakam the most enjoyable of the three.
I guess the question is, “Hey, isn’t this just a Martinez?”
I suppose, since technically a Martinez is supposed to be made with Old-Tom Gin, it’s not.
Still, the Hakam is well within spitting distance of the Martinez.
Who can complain about that?
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.