Savoy Hotel Special Cocktail (No. 2)
2 Dashes Dubonnet. (.5ml Dubonnet Rouge)
1/3 French Vermouth. (3/4 oz Dolin Dry Vermouth)
2/3 Plymouth Gin. (1 1/2 oz Plymouth Gin)
Shake well and strain into cocktail glass. Squeeze orange peel on top.
This is a perfectly fine Martini, and all, but I would probably only really rate it as an “OK” cocktail on technical merit. Mostly, because it is so close to being a Martini.
The use of only 2 dashes of Dubonnet Rouge is really one of those puzzling things. Even being generous, as I am here, it really doesn’t even do much to pink up the cocktail, let alone add flavor. To be honest, I’m not even sure I could tell this cocktail in a blind taste test from one made with just French Vermouth and Plymouth Gin.
Anyway, while it is only an “OK” cocktail, well made, there are far worse things than Plymouth Gin, French Vermouth, a dash of Dubonnet, and an orange twist.
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.