1 Dash Fernet Branca. (1/3 tsp. Fernet Branca)
1 Dash Curacao. (1/3 tsp. Bols Dry Orange Curacao)
1 Dash Dubonnet. (1/3 tsp. Vergano Lulli Americano)
1 Glass Dry Gin. (2 oz Beefeater Gin)
Shake (I stirred) well and strain into cocktail glass. Squeeze lemon peel on top.
As we’ve noted, while there were a number of civilized fifty-fifty martini type drinks on the menu before and after prohibition, there was also no shortage of, “Hey! That’s just booze in that glass!” drinks either.
If I were you, I’d go a bit long on those dashes. As measured above, this tasted pretty much like a big, cold glass of 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.