Serve in a Coupe glass
1 oz | Hayman's London Dry Gin |
1 oz | Ambrato/ambre/amber vermouth |
1 oz | Strucchi Rosso Vermouth |
4 dash | La Fée Parisienne absinthe |
Recipe contains the following allergens:
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
Feather Cocktail.
1/3 jigger French vermouth.
1/3 jigger Italian vermouth.
1/3 jigger white absinthe.
Shake well.
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 158 calories
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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