Serve in aCoupe glass
Lemon zest twist
How to make:
STIR all ingredients with ice and strain into chilled glass.
|1 fl oz||Hayman's London Dry Gin|
|1 fl oz||Dry full-bodied vermouth (e.g. Ambrato)|
|1 fl oz||Rosso/rouge (sweet) vermouth|
|4 dash||La Fée Parisienne absinthe|
Read about cocktail measures and measuring.
One of those cocktails where a 'bland' dry vermouth just won't do. Don't go big on the rosso but go for it on the dry vermouth. Dash your absinthe judiciously and you'll have a delicious variation on a Perfect Martini.
The Fourth Degree Cocktail first appears as a blanche absinthe-based cocktail (without gin) in Jacques Straub's 1914 book Drinksalong with the attentive name, "Feather Cocktail".
Fourth Degree Cocktail.Jacques Straub, 1914
1/3 jigger French vermouth.
1/3 jigger Italian vermouth.
1/3 jigger white absinthe.
It then appears in Harry McElhone's 1922 Harry's ABC of Mixing Cocktails with two versions: a gin-based cocktail with dashes of vermouth but no rosso (sweet) vermouth; and the Fourth Degree we recognise today. He repeats the cocktail a year later in his 1923 Harry of Ciro's ABC of Mixing Cocktails but with the first version omitted.
Fourth Degree Cocktail.Harry McElhone, 1923
1/3 Gin, 1/3 French Vermouth, 1/3 Italian Vermouth, 4 dashes of Absinthe.
One serving of Fourth Degree contains 179 calories.