1 Dash Absinthe. (1/3 tsp. Lucid)
4 Dashes Grenadine. (1 tsp. Fee’s American Beauty)
1/3 French Vermouth. (3/4 oz Dolin Dry Vermouth)
2/3 Nicholson’s Gin. (1 1/2 oz Junipero, dash Mesquite Gum Syrup)
Shake (stir, please) well and strain into cocktail glass. (Lemon Peel.)
As near as I can tell, Nicholson’s was an Old-Tom, so Junipero with a dash of Gum is standing in.
OK, the garnish was a dumb idea.
I was looking around the kitchen for my peeler or channel knife (Sigh. People who have never worked in a kitchen just don’t understand the importance of putting things away in the same place after washing.) and ran across the microplane. I thought to myself, “Hey, a delicate sprinkling of lemon peel snow. That will be cool.” Actually, it did taste kind of cool, just not the most appealing to choke down, what with the little hair-like lemon peel pieces and all.
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.