2 Glasses Gin. (3/4 oz Plymouth Gin)
2 Glasses Sloe Gin. (3/4 oz Lindesfarne Sloe Gin)
2 Glasses French Vermouth. (3/4 oz Dolin Dry Vermouth)
Add a few drops of Orange Bitters (1 drop Angostura Orange Bitters) and sugar (dash Depaz Cane Syrup) to taste.
Shake (stir?) and serve in cocktail glasses.
Vermouth, strangely, seemed to be the dominant element in the Moll cocktail.
A perfectly fine, if a bit dull, 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.