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

Beauchamp No. 2
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Serve in a Coupe glass

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

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of lemon zest twist.
STIR all ingredients with ice.
FINE STRAIN into chilled glass.
EXPRESS lemon zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

Dry vermouth - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

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

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History:

Adapted from Jason 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.

More cocktails by Jason E. Clapham

Nutrition:

One serving of Beauchamp No. 2 contains 182 calories

Alcohol content:

1.9 standard drinks
27.31% alc./vol. (27.31° proof)
26 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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John CARR

24th January at 12:24

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

26th January at 13:32

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

16th January at 23:16

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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