Grassoide Ferro Cocktail

Difford’s Guide
Discerning Drinkers (19 ratings)

Serve in a Coupe glass

Ingredients:
23 oz Hayman's London Dry Gin
1 oz Ferro China Baliva
1 13 oz Strucchi Bianco Vermouth
3 drop Angostura Aromatic Bitters
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Coupe glass.
  2. Prepare garnish of lemon zest twist.
  3. SHAKE all ingredients with ice.
  4. FINE STRAIN into chilled glass.
  5. EXPRESS lemon zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 4/10
Sweet
Medium
Dry/sour
Sweet to sour 6/10

Review:

This simple but brilliantly complex aperitivo-cum-digestivo cocktail dates from the 1930s when it and most other cocktails were shaken. Don't allow the modern bartending convention to stir such a cocktail to detract from its sublimeness.

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History:

Adapted from a recipe in Elveio Grassi's 1936 book Mille Misture, the name translates from Italian to mean Fat Iron Cocktail.

Grassoide Ferro Cocktail
(Serie Grassi).
Agitare nel shaker con ghiaccio:
50% Vermouth Cinzano
20% Dry gin
30% Ferro China Bisleri
2 spruzzi Angostura.
Servite con buccia limone.

Elvezio Grassi, 1936

Nutrition:

One serving of Grassoide Ferro Cocktail contains 173 calories

Alcohol content:

  • 1.1 standard drinks
  • 17.12% alc./vol. (17.12° proof)
  • 15.4 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.

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25th December 2021 at 23:36
Is it 3 drops or 3 dashes of bitters?
Simon Difford’s Avatar Simon Difford
26th December 2021 at 15:24
As stipulated, 3 drops. You can go to 1 dash if using a DartDash or similar but more than a restrained dash will dominate and ruin what is a delicious digestivo.
Stephan Gröhn’s Avatar Stephan Gröhn
10th September 2021 at 18:45
Wonderful fruity and also light. I did make it with Plymouth and white vermouth by Berto.