3 Dashes Maraschino. (1 tsp. Luxardo Maraschino)
1/3 Italian Vermouth. (3/4 oz Carpano Antica)
2/3 Dry Gin. (1 1/2 oz Aviation Gin)
1 Tablespoonful Grapefruit Juice. (1 TBSP Fresh Ruby Grapefruit Juice)
Shake (stir, please) well and strain into cocktail glass. (Grapefruit Peel.) Serve with a small nut.
This is actually rather unexpectedly good! I dunno if I would quite rate it as “Ideal”, but certainly above average.
The Aviation Gin, is, of course, a non-traditional choice. Just seemed like it would be an OK in this drink, and, indeed it was.
I did add a quarter of a pickled walnut after I took the picture. Not bad, but it was kind of distracting, blowing away the rest of the drink flavors. I’d recommend sticking with the Grapefruit Peel alone unless you’re a real fan of pickled nuts.
This was a really neat color which the picture doesn’t quite capture. Kind of a glowy pink-ish tan.
I know I’m kind of going against the grain by stirring this drink which has fruit juice in it. But, it has such a small amount of juice and it has vermouth… Just seemed like a stirry kind of drink. Can’t wait to see what kind of controversy I generate by stirring the Income Tax in a couple days…
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.