1 Dash Absinthe. (Verte de Fougerolles)
The Juice of 1/4 Orange. (1/4 smallish valencia orange squeezed into tin)
1/4 Italian Vermouth. (1/2 oz Carpano Antica)
1/4 French Vermouth. (1/2 oz Martini & Rossi Bianco)
1/2 Dry Gin. (1 oz Aviation Gin)
Shake (I stirred) well and strain into cocktail glass.
An interesting relative of the Monkey Gland and Bronx.
I’d finished off the last of my current bottle of Dry Vermouth and had an open bottle of the M&R Bianco. Thought it might lend some interest to this cocktail. Indeed, it does! Also thought the Aviation Gin, with it’s lavender, might mix well with the sort of culinary herb flavors I get from the M&R Bianco. Not traditional, but tasty with nice clean flavors.
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.