Metropole (Difford's version)

Difford’s Guide
Discerning Drinkers (5 ratings)

Serve in a Coupe glass

Ingredients:
1 12 oz Rémy Martin V.S.O.P. cognac
12 oz Strucchi Dry Vermouth
12 oz Strucchi Bianco Vermouth
124 oz Gomme syrup
2 dash Peychaud's or other Creole-style bitters
1 dash Orange Bitters by Angostura
2 drop Saline solution 4:1 (20g sea salt to 80g water)
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Coupe glass.
  2. Prepare garnish of orange zest twist expressed & discarded. Adorn with skewered Luxardo Maraschino Cherry..
  3. STIR all ingredients with ice.
  4. FINE STRAIN into chilled glass.

Allergens:

Recipe contains the following allergens:

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 7/10
Sweet
Medium
Dry/sour
Sweet to sour 6/10

Review:

If bianco vermouth was available in 1889, when the opening bartending team at the Hotel Metropole lazily subtly tweaked the established Metropolitan to create their signature cocktail, they would have perhaps used it in preference to dry vermouth and gomme syrup. I've imagined that in my three-ingredient Tripole but the above recipe introduces bianco vermouth while doffing my hat to the original 1889 Metropol cocktail.

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History:

Created in December 2023 by yours truly.

Nutrition:

One serving of Metropole (Difford's version) contains 144 calories

Alcohol content:

  • 1.3 standard drinks
  • 23.86% alc./vol. (23.86° proof)
  • 18.4 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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