3 Dashes Angostura Bitters.
1/2 Caperitif. (1 oz Dolin Blanc Vermouth)
1/2 Dry Gin. (1 oz North Shore Distiller’s No. 11 Gin)
Shake well with two or three pieces of lemon rind and strain.
Still no real idea what Caperitif might have been, beyond a rich yellow quinquina, similar in character to vermouth.
Dolin Blanc, though a bit sweet, remains my current favorite substitution. And one of my current favorite vermouths. With its relatively large proportion of bitters (3 dashes!) this is a great cocktail to showcase both the character of angostura as a flavoring and that of Dolin Blanc.
Happy to report that North Shore’s products are now starting to show up in some liquor stores and bars! Even the Distiller’s No. 11, which remains one of my favorite new American gins.
Should you order this cocktail at tomorrow’s Savoy Night at Alembic Bar?
Did I mention this is a great cocktail? Yes? Well, let me just say it again, “this is a great 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.