2 Dashes Orange Bitters. (2 Dashes Regan’s Orange Bitters)
2 Teaspoonsful Anisette. (2 tsp. Anis del Mono Dulce)
1 Glass Dry Gin. (2 oz Junipero Gin)
Stir well and strain into cocktail glass. Squeeze lemon peel on top.
According to Robert Vermiere’s “Cocktails: How to Mix Them”, this is a, “Recipe by Harry Brecker, Antwerp.”
I guess Mr. Brecker was fond of the booze, as this is nothing but cold booze and Orange Bitters.
I also found myself enjoying it, though aware that this enjoyment was a somewhat dangerous, double edged sword, with potential consequences.
As to why Junipero Gin, sometimes there is no time for half measures.
Or as Winston Churchill said, “The era of procrastination, of half-measures, of soothing and baffling expedients, of delays is coming to its close. In its place we are entering a period of consequences.”
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.