Garnish:
Lemon zest twist
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 2/3 fl oz | Noilly Prat Extra Dry |
| 1/6 fl oz | Giffard Sugar Cane Syrup |
| 1/24 fl oz | Luxardo Maraschino liqueur |
| 2 dash | Boker's bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
Well-balanced bitter-sweetness dominated by vermouth (hence the name) with faint maraschino but perhaps the most important ingredient is the most hidden, the dashes of bitters. Hence, dash well and judiciously.
History:
This cocktail first appears in Harry Johnson's 1888 New & Improved Bartender's Manual. It also features in Harry Craddock's 1930 Savoy Cocktail Book but with a much-simplified recipe:
"1 Glass Italian or French Vermouth
4 Dashes Orange or 1 Dash Angostura Bitters.
Stir well and strain into cocktail glass."
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