Name: Metropole (Difford's version)
Total time: 3 min
Cuisine: Cocktail
Ingredients: 45 ml Cognac (brandy); 15 ml Dry vermouth; 15 ml Bianco/blanc/blanco vermouth; 1.25 ml Gomme syrup; 2 dash Creole bitters; 1 dash Orange bitters; 2 drop Saline solution 4:1

Metropole (Difford's version)
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Serve in a Coupe glass

Ingredients:
1 ¹⁄₂ oz	Rémy Martin V.S.O.P. cognac
¹⁄₂ oz	Strucchi Dry Vermouth
¹⁄₂ oz	Strucchi Bianco Vermouth
¹⁄₂₄ 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)

Read about cocktail measures and measuring

How to make:

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

Allergens:

Recipe contains the following allergens:

Dry vermouth, Bianco/blanc/blanco vermouth - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Metropole (Difford's version) lifestyle image

Metropole (Difford's version) lifestyle thumbnail

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.

More cocktails by Simon Difford

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.