1/4 French Vermouth. (3/4 oz Dolin Dry Vermouth)
1/4 Italian Vermouth. (3/4 oz Carpano Antica Sweet Vermouth)
1/2 Dry Gin. (1 1/2 oz Broker’s Gin)
(Dash Angostura Orange Bitters)
Shake (stir, please) well and strain into cocktail glass. (Lemon Peel.)
I have to admit I’ve kind of fallen out of love with Broker’s Gin.
Initially, it seemed like an OK London Dry Style Gin, but going from the, “do I think to grab the bottle or not,” criteria, lately, I have not been grabbing it. Plus, I miss having Tanqueray around for this sort of fifty-fifty Martini.
Also, it seems to be pretty heavily sweetened for a London Dry Gin.
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.