Serve in a Coupe glass
1 oz | Hayman's London Dry Gin |
1 oz | Lustau Amontillado Los Arcos Sherry |
1 oz | Strucchi Dry Vermouth |
1⁄4 oz | Orange Curaçao liqueur |
2 dash | La Fée Parisienne absinthe |
3 drop | Saline solution 4:1 (20g sea salt to 80g water) |
Recipe contains the following allergens:
A dry, spiritous and aromatic aperitivo. With a dry amontillado, this is a preamble Martini alternative, but with cream sherry, it's a velvet smoking jacket of a cocktail.
The Dunhill's Special was first published in Nina Toye and A. H. Adair's 1925 book Drinks-Long and Short where it's origin is credited to Hatchett's Restaurant in London's Piccadilly. Our recipe is adapted from Adapted from a recipe in Stanley M. Jones' 1977 Jones' Complete Barguide.
DUNHILL'S SPECIAL
Nina Toye and A. H. Adair, Drinks-Long and Short, 1925
(For one Person)
Two dashes of Curacao, one third dry gin, one third sherry, one third French Vermouth. Stir thoroughly and then strain into the glass. Serve with an olive and then add two dashes of Absinthe. (From Hatchett's Bar).
DUNHILL'S SPECIAL
Stanley M. Jones, Jones' Complete Barguide, 1977
Cocktail glass
Stir
1 oz gin
1 oz sherry
1 oz dry vermouth
¼ oz orange curacao
1 dash Pernod (in glass)
Olive
One serving of Dunhill's Special contains 159 calories
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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