Name: Addington
Total time: 3 min
Cuisine: Cocktail
Ingredients: 30 ml Dry vermouth; 30 ml Rosso/sweet vermouth; 30 ml Soda (club soda) water

Addington
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Serve in a Coupe glass

Ingredients:
1 oz	Strucchi Dry Vermouth
1 oz	Strucchi Rosso Vermouth
1 oz	Thomas Henry Soda Water chilled

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of orange zest twist.
STIR first 2 ingredients with ice.
STRAIN into chilled glass.
TOP with a splash of chilled soda from a bottle/can or just the merest squirt from a chilled soda siphon.
EXPRESS orange zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

Dry vermouth, Rosso/rouge/sweet vermouth (di Torino) - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Substituting vermouths (go high-end) dramatically alters the character of this light and easy aperitivo.

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Variant:

The Addington

History:

Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.

ADDINGTON COCKTAIL
½ French Vermouth.
½ Italian Vermouth.
Shake well and strain into medium size glass and fill with soda water. Squeeze orange peel on top.
Harry Craddock, 1930

Nutrition:

One serving of Addington contains 81 calories

Alcohol content:

0.6 standard drinks
8.92% alc./vol. (8.92° proof)
8 grams of pure alcohol

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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Showing 7 comments for Addington.
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Matt

4th June at 02:42

Amber gold and clear, with lots of small bubbles on the sides of the glass, but not effervescent. Looks nice in a Nick & Nora - the narrower glass retains the bubbles better than a coupe. Maybe a flute? - a low ABV drink like this could be scaled up.
A delicious little spritz. Fruity and somewhat sweet, a faint carbonation bite - very nice. I really enjoy Carpano Antica sweet, and the flavor notes carry through here very well.

Tim Nicolas

6th January at 22:22

I made it with Dolin Rouge, Dolin Dry and sodastream water. Pretty good like that at first sip, but I (kind of) followed Tobias D’s suggestion and added a drop of Tanqueray. It definitely warps the flavour of course - another time I will try to have a chilled glass ready as a better way to stave off dilution. But good either way.

Peter Hasselbom

15th January 2024 at 19:12

Simple and subtle. I used standard vermouths and think more exotic brands will make a big difference. Not necessarily for the better, but exciting to try.

G. M. Genovese

19th June 2022 at 18:20

Down to the last of my Alessio Chinato (Torino-style?), pairing it with Noilly Prat Dry... Why does this work so well?!... The orange peel gives the perfect accent... Quite surprised by this! (19 Jun 2022, 2:20p)

Richard Christmas

9th April 2022 at 18:36

I think I prefer it with Martini Rubino and Valencia tonic water.

Timothy Tate

2nd November 2021 at 01:38

Love the simplicity of this one and that it features vermouths beyond background ingredient, but why is it 30/30/30 here (as I prefer it) and 30/60/top up in the book?

Simon Difford

2nd November 2021 at 08:09

I'm continually updating and improving recipes on this site. The recipe you see in the book (I presume 15th edition) dates from before this cocktail was last updated. This cocktail is not among the 3,000 in the 16th edition of our book.

Lyndee Paris

19th November 2020 at 04:30

This brings out all the herbal and bitter notes in Vermouth that get lost in other mixes. Our favorite Diffords recipe so far.

Tobias Dallenga

11th October 2021 at 19:57

Agreed.
Made an Addington Plus adding 10ml Gin and leaving out the soda

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