2 Dashes Orange Bitters. (Angostura)
1/3 Port Wine. (3/4 oz Ficklin Tinta Port)
2/3 Tom Gin. (1 1/2 oz Hayman’s Old Tom Gin)
Stir well and strain into cocktail glass. Squeeze lemon peel on top.
I thought that was pretty good. A sort of variation on the Martinez with Port instead of Sweet Vermouth. Lighter and a bit more winey. However, when I posted the picture of this drink on my flickr photostream, I got an unexpected comment from Michael Dietch (A Dash of Bitters)
I love this drink, but not made in this way. In Imbibe (the book, not the mag), Dave Wondrich has a variant in which he slides the port gently down the side of the cocktail glass, instead of stirring it all together. This way, the port layers underneath the gin, and gradually mixes with the gin as you drink.
I love when others do my research for me, especially those as erudite as Mr. Dietch!
And look how pretty it is when prepared in that way!
*Hijacking this photo taken by Michael’s wife.
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.