Garnish:
Lemon zest twist
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 2 fl oz | Ketel One Vodka |
| 1/2 fl oz | Dry vermouth |
| 1 dash | Orange Bitters by Angostura (optional) |
Read about cocktail measures and measuring.
AKA:
Vodkatini
Review:
Temperature is key to the enjoyment of this modern classic. Consume while icy cold.
History:
Bartending legend has it that "Kangaroo" was the original name for a Vodkatini and the evidence usually put forward to corroborate this is the drinks listing in later editions of David A. Embury's The Fine Art of Mixing Drinks. However, the original 1948 edition omits this drink but does list a Vodka Martini. And even the Revised edition, alongside a Gin Martini recipe, states, with no reference to the Kangaroo 105 pages later, "Martinis are also sometimes made with some other liquor substituted for gin as a base - particularly a liquor of neutral flavor such as vodka or tequila." How "neutral" tequila is in flavour is arguable.
KANGAROO
David A. Embury, 1948
3 to 4 parts Vodka
1 part French Vermouth
Stir. Twist of lemon on top.
Nutrition:
One serving of Kangaroo Dry Martini contains 147 calories.
Alcohol content:
- 1.6 standard drinks
- 29.64% alc./vol. (59.28° proof)
- 22.3 grams of pure alcohol
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