1/3 Gancia Italian Vermouth. (3/4 oz Vya Sweet Vermouth)
1 Dash Absinthe. (1/3 tsp. Lucid Absinthe)
2/3 Gin. (1 1/2 oz Beefeater’s Gin)
2 Sprigs of Fresh Mint.
Shake (stir, please) well and strain into cocktail glass. Serve with a stuffed olive.
Sorry, didn’t think to add the olive until after I took the picture.
For some reason, which doesn’t quite make sense to me, this didn’t do much for me. This completely puzzles me, as Sweet Vermouth, Absinthe, Gin, and Mint should pretty much be a gimme. I’m not sure if it is the Vya, the Lucid, the Beefeater’s, or a combination of the above that didn’t work.
I mean it certainly seemed to have enough potential.
I should probably just go back and re-make it with Tanqueray and Martini & Rossi Sweet Vermouth…
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.