1/3 Kina Lillet. (3/4 oz Lillet Blanc, Dash Angostura, Dash Clear Creek Kirsch, Dash Simple Syrup)
2/3 Plymouth Gin. (1 1/2 oz Plymouth Gin)
Shake well and strain into cocktail glass. Squeeze lemon peel on top.
Unfortunately, still without Cocchi Americano or anything similar. And the latest rumors I’ve heard put Haus Alpenz release of Cocchi Americano at sometime early next year.
Well, until then, we’ll continue along with our substitutions.
I didn’t have the Luxardo Maraschino handy, so instead grabbed the Kirsch this time. Hm. Ended up OK, but probably not something I would revisit.
In a lot of ways, I think probably dry vermouth, angostura, orange peel, and maraschino is the best choice, instead of involving Lillet Blanc at all.
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.