1/6 Cointreau. (1/2 of 3/4 oz Cointreau)
1/6 Bacardi Rum. (1/2 of 3/4 oz Montecristo White Rum)
2/3 Dry Gin. (1 1/2 oz North Shore Distiller’s No. 6)
Shake (stir please, very!) well and strain into cocktail glass. (Orange Peel.)
For being a big glass of 80+ proof spirits and liqueurs, this isn’t half bad.
I couldn’t quite decide between orange peel and cherry. Glad, in the end, that I went with the orange peel. The bitter orange oils provide a nice counter point to the mellower orange flavor of the Cointreau.
North Shore No. 6 is a modern gin, but I find it to be very well made. Also, it seems to complement fruit flavors very nicely, thus my choice of using it in this cocktail.
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.