1/3 French Vermouth. (3/4 oz Martini & Rossi Dry Vermouth)
2/3 Dry Gin. (1 1/2 oz Tanqueray Gin)
3 Dashes Curacao. (7.5ml Brizard Orange Curacao)
Shake (I stirred) well and strain into cocktail glass. Twist orange peel on top.
Like the recent Smiler Cocktail, an orangey Martini. This time instead of perfect, rather dry. Used Tanqueray, as it was in the house, free, and recently given the “Chairman’s Trophy” for a gin used in an Extra Dry Martini by the Ultimate Beverage Cocktail Challenge. In fact, they went so far as to say it was, “Extraordinary” and given the “Ultimate Recommendation” for that drink. Wow! That is SOME Accolade. Though it is interesting how all the gins judged were made by very large firms, is it not?
I don’t know who Snyder might have been, nor do I find his cocktail particularly compelling, as Martini variants go, even with the “Extraordinary” Tanqueray gin.
Perfectly fine and drinkable, to be sure, just not that much of an improvement over the traditional Dry Martini.
I definitely wouldn’t go out of my way to order it.
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.