1/3 Italian Vermouth. (3/4 oz Martini and Rossi Sweet Vermouth)
1/3 French Vermouth. (3/4 oz Dolin Dry Vermouth)
1/3 Dry Gin. (3/4 oz Sarticious Gin)
1 Slice of pineapple. (1/2 oz Pineapple Juice)
Shake well and strain into cocktail glass.
Again, hitting another of the pretty much extinct vaguely exotic martini variations.
Neglected to get a pineapple, so substituted a half ounce of juice. The Sarticious seemed like an interesting choice, given the semi-tropical nature of the cocktail.
I was initially thinking, “pineapple in a perfect martini, how can that be good?” But you know, it’s not bad. Fairly subtle, it must be admitted, but an interesting enough variation. Not something I’ll probably make again, but certainly more interesting than you think.
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.