1 Dash Angostura Bitters.
1 Dash Orange Juice. (1 Dash Tangerine Juice)
1/4 Italian Vermouth. (1/2 oz Carpano Antica)
1/4 French Vermouth. (1/2 oz Martini & Rossi Dry Vermouth)
1/2 Dry Gin. (1 oz Beefeater Gin)
(Strip Tangerine Peel)
Shake (I stirred) well and strain into cocktail glass.
The oranges were getting a tad dry, so subbed in tangerine juice, as it is in season. To punch up the orange, I also squeezed a bit of tangerine peel over the drink and dropped it in before adding ice.
This is more or less a rather easy drinking, slightly orangey, bittered, perfect Martini.
If that’s not something to smile about, I don’t know what is.
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.