Garnish:
Orange zest twist
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 2/3 fl oz | Rutte Dry Gin |
| 3/4 fl oz | Rosso/rouge (sweet) vermouth |
| 1/6 fl oz | Luxardo Maraschino liqueur |
| 2 dash | Orange Bitters by Angostura |
Read about cocktail measures and measuring.
Review:
Richly aromatic and somewhat reminiscent of a Martinez.
Variant:
As with the Martinez, I believe the Bridal is better with either Old Tom gin or genever, or a combo of these genever spirits. This led me to create the Bridal Suite.
History:
Adapted from a recipe in Albert Stevens Crockett's 1931 Old Waldorf Bar Days. This rejuvenated classic was brought to my attention by Jason E. Clapham at the St. Edward's MCR at Oxford, England. Jason's recipe is as above but with 60ml (2oz) Plymouth Gin.
BRIDAL
Albert Stevens Crockett, 1931
Two dashes Orange Bitters
Dash of Maraschino
One-third jigger Italian Vermouth
Two-thirds Plymouth Gin
Stir; strain
One piece Orange Peel, twisted, thrown in glass
Nutrition:
One serving of Bridal contains 155 calories.
Alcohol content:
- 1.6 standard drinks
- 28.91% alc./vol. (57.82° proof)
- 22.6 grams of pure alcohol
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