London Cocktail

London Cocktail

London Cocktail

2 Dashes Orange Bitters. (1 dash Fee’s, 1 dash Regan’s Orange Bitters)
2 Dashes Syrup. (1/3 tsp. Depaz Cane Syrup)
2 Dashes Absinthe. (1/3 tsp. Absinthe Verte de Fougerolles)
1/3 Dry Gin. (3/4… Oh ok, really, it was 1 ounce Junipero Gin)

Shake (stir, please) well and strain into cocktail glass.

I did look in a couple other vintage recipe books for this one, and every one gives the amount of Gin as the same 1/3. To be fair, 3/4 oz isn’t an unusual amount of spirits for a Savoy Cocktail. It’s just that 3/4 oz of spirits is usually is accompanied by vermouth or some other mixer. I mean this really is just about the Savoy Fourth Degree without the vermouths.

I got out my tiniest glass and did my best to respect the recipe.

Tasty, anyway. Cold Absinthey, orangey, slightly sweetened gin. Thank you, I think I’ll have another!

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.

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