Serve in aCoupe glass
Orange zest twist (discarded) & luxardo maraschino cherry
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
|2 fl oz||Rutte Dry Gin|
|2/3 fl oz||Noilly Prat Extra Dry|
|1/6 fl oz||Crème de noyau liqueur|
|2 dash||Orange Bitters by Angostura|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Original Savoy and Vermeire recipes for this cocktail specify 2 dashes of crème de noyeaux. We've interpreted this as being a generous 5ml / 1/6oz measure to add a delicate pink hue and a fruity almond note to this Dry Martini-style cocktail.
Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book where he notes, "We often wondered what Doug did it on. Now we know we are going to try and do it ourselves" in reference to the charisma of Douglas Fairbanks Sr., this drinks namesake.
However, the earlier, Robert Vermeire's 1922 Cocktails: How to Mix Them says "This drink is named after Senator Fairbank, a personal friend of the late President Roosevelt, of America." Vermeire's recipe also differs from the Savoy in that it specifies equal parts gin and vermouth and if you'd like to try this version we suggest 45ml / 1.5oz of each.
There are approximately 165 calories in one serving of Fairbanks No.2.