|1 1/2 fl oz||Martini Rosso sweet vermouth|
|1 1/2 fl oz||Noilly Prat Extra Dry|
|1/6 fl oz||Crème Yvette liqueur|
|1/12 fl oz||Dark crème de cacao liqueur|
|4 drop||Bob's Chocolate bitters|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Delicate berry fruit and chocolate influences herbal vinous vermouth.
Recipe adapted from Hugo R. Ensslin's 1917 book Recipes for Mixed Drinks (pape 26):
"½ Italian Vermouth
½ French Vermouth
2 dashes Crème de Cacao
4 dashes Crème Yvette
Shake well in a mixing glass with cracked ice, strain and serve."