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Beauchamp No. 2

Name: Beauchamp No. 2
Total time: 4 min
Cuisine: Cocktail
Ingredients: 25 ml Gin; 25 ml Old Tom gin; 25 ml Dry vermouth; 10 ml Becherovka liqueur; 10 ml Triple sec; 4 drop Cardamom bitters

Difford’s Guide

Discerning Drinkers (15)

Measurements in:

Serves:

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Ingredients
5/6 fl oz	Hayman's London Dry Gin
5/6 fl oz	Hayman's Old Tom Gin
5/6 fl oz	Strucchi Dry Vermouth
1/3 fl oz	Becherovka liqueur
1/3 fl oz	Cointreau L'Unique triple sec liqueur
4 drop	Bob's Cardamom bitters

How to make

Glassware

Serve in a Coupe glass

Prepare

Select and pre-chill a COUPE GLASS.
Prepare garnish of lemon zest twist.

Method

STIR all ingredients with ice.
STRAIN into chilled glass.

Garnish

EXPRESS lemon zest twist over the cocktail and use as garnish.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Beauchamp No. 2 contains 182 calories

Alcohol content:

1.9 standard drinks
27.31% alc./vol. (54.62° proof)
26 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Dry vermouth — Sulphur Dioxide/Sulphites

History

Adapted from J. E. Clapham's excellent Beauchamp, which is based on high-strength London Dry gin (Beefeater Crown Jewel). I've used a split base of gins to introduce old tom gin's amplified botanicals.

Review

A split gin-based 2:1 Dry Martini made all the more flavoursome by splashes of herbal and orange liqueurs.

Gallery

Comments & Discussion

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John CARR 1 year ago

A spiced martini! No cardamom bitters so added 1/4 teaspoon ground cardamom to the mixing glass. Could even halves it next time, though it sat prettily at the bottom of the glass. Meyer lemon worked well as garnish, picking up the triple sec. Improved as it warmed a little and all the herbals emerged, particularly the old Tom.

John CARR 1 year ago

Yeah this is seriously good! Used a 1/8 teaspoon measure and roughly half filled it, adding directly to the other ingredients, and it balanced nicely.

I love how this cocktail presents itself initially as a richer dry martini, then the sweeter orange and herbal liqueur flavours progressively bloom on the palate. Top stuff!

Bill and Audrey Kopp 1 year ago

We did not have cardamom bitters, and used a couple of dashes of orange and fig bitters instead. Light and complex, but ultimately unremarkable.

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