1/3 French Vermouth. (3/4 oz Noilly Original Dry)
1/3 Italian Vermouth. (3/4 oz Punt e Mes)
1/3 Dry Gin. (3/4 oz Anchor Junipero Gin)
Shake (I stirred) well and strain into cocktail glass.
Well, after all that Pegu Club nonsense, it certainly is good to get back on solid ground!
Since the recipe is lacking bitters, I chose to use the more bitter vermouth, Punt e Mes. In fact, so bitter, some authors classify it as a Quinquina!
Well, it works in this cocktail in a quite a wonderful way, providing some bitter backbone to what might be a bit routine other wise. Of course, it never hurts to throw Junipero into the mix, especially in fifty-fifty type drinks. Or in this case, 33.3-33.3-33.3 type drinks!
Sometimes simpler and less complicated can be good.
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.