Name: Vancouver
Total time: 3 min
Cuisine: Cocktail
Ingredients: 50 ml Gin; 20 ml Bénédictine D.O.M.; 15 ml Dry vermouth; 15 ml Rosso/sweet vermouth; 1 dash Orange bitters

Olga María Gómez Henderson 4w

Really good. Sure, it's sweet, but without overwhelming the flavours, you can still appreciate the vermouth and the gin.

Caitlin Eisner Premium Member 38w

I have now tried the three versions of this and I feel, as a Canadian, that this one with the two vermouths is the best.

George Boyd 50w

I used the original version,french vermouth only, which I found suited my palate perfectly.

Werd Bmocsil 51w

Beefeater gin, Dolin Dry vermouth, & Carpano Antica rosso vermouth in mine. The orange bitters seems to be missing; maybe it's my old palate. I think next time the arid gin could withstand substituting Dolin Blanc vermouth, or perhaps increasing the rosso vermouth as C. Cardwell suggests. Or both!

Werd Bmocsil 51w

... "substituting Dolin Blanc vermouth" like in the Difford's Bronx.

Chris Brislawn 1y

Fusing the old Vancouver and Fitchett as a "perfect" to manage the sweetness makes sense, but I thought using French and Bianco vermouths made even more. I reduced the Benedictine to 1/2 oz and increased the gin to 2 oz for proportions of 4:1:1:1, slightly drier than Difford's 5:2:1.5:1.5. Left out the bitters since it already has several hundred herbs in it and garnished with a lemon twist, which seems natural. Still plenty sweet, and the Benedictine still shows through.

Dave Smith 1y

A very nice cocktail. Tried both versions and I liked Mr Finchetts better but both are good. I substituted Lucor 43 for the sweet touch. Visualizing thirsty Seattle folks who wanted a drink during prohibition traveling north to seek out the Vancouver club…..

Amarette Speights 2y

I love this so much. But it has to be said, I search for slightly sweeter cocktails. Benedictine is perhaps my favorite addition.

G. M. Genovese Premium Member 2y

I much prefer either of those 1925 recipes, with the Fitchett being my favorite of the two, by a hair. This 'perfect' take had a bit too much going on. To each their own... I'm afraid though that now I have a burgeoning interest in incorporating Benedictine into gin-vermouth drinks. Ugh.

Peter Pendergest Premium Member 3y

I used a barrel aged gin that I picked up from the Hood River distillery in Oregon (usa). Very interesting, adds a bit of smoke. Very interesting. Overall, the drink just adds to my love of Canada and Canadians.

Brandon Fosdick 4y

I find the 50/50 vermouth ratio too sweet. So I tend to use only dry vermouth, which I like to call a Dry Vancouver.

Tuber Magnatum Premium Member 3y

Love the name, but while Dry Vancouver may be applicable to the drink, no one who has been / lived in Vancouver would ever call the city dry! And I don't mean dry as in no alcohol, nothwithstanding the fact there are still some dry communities in Canada.

1 2/3 fl oz	Hayman's London Dry Gin
2/3 fl oz	Bénédictine D.O.M. liqueur
1/2 fl oz	Strucchi Dry Vermouth
1/2 fl oz	Strucchi Rosso Vermouth
1 dash	Orange Bitters by Angostura

Vancouver

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