Orange Bloom Cocktail.
1/4 Italian Vermouth. (1/2 oz Dolin Rosso)
1/4 Cointreau. (1/2 oz Cointreau)
1/2 Dry Gin. (1 oz Beefeater 24)
Shake (I stirred) well and strain into cocktail glass and add a cherry.
I am not sure if it was the combination of the somewhat hot character of the Cointreau and the Beefeater 24, but even after a nice long stir to a quite cold temperature this was a very strongly alcohol smelling and flavored drink.
I don’t know about you, but whenever I smell alcohol based hand sanitizer at work or on public transit, I always think someone is hitting the vodka.
To me, this had a similar character.
Maybe a stronger flavored and sweeter vermouth would have been better at mitigating the hot character of these two strong spirits.
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.