Name: The Symphony No.2
Total time: 4 min
Cuisine: Cocktail
Ingredients: 40 ml Oude genever; 30 ml Rosso/sweet vermouth; 30 ml Pink grapefruit juice; 5 ml Sugar syrup (2:1)

The Symphony No.2
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Photographed in a LSA Olivia Champagne Saucer

Ingredients:
1 ¹⁄₃ oz	Oude genever
1 oz	Strucchi Rosso Vermouth
1 oz	Pink grapefruit juice (freshly squeezed)
¹⁄₆ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of pink grapefruit wedge.
SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.

Allergens:

Recipe contains the following allergens:

Rosso/rouge/sweet vermouth (di Torino) - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

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Review:

Malty notes from the genever shine in this complex and lightly sour cocktail.

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History:

Adapted from a recipe created circa 2010-15 by Misja Vorstermans in Amsterdam, The Netherlands, originally based on Bols Genever.

More cocktails by Misty Kalkofen

Nutrition:

One serving of The Symphony No.2 contains 139 calories

Alcohol content:

1.1 standard drinks
14.57% alc./vol. (14.57° proof)
15.3 grams of pure alcohol

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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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Showing 4 comments for The Symphony No.2.
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Shannon Brown

2nd October 2024 at 03:39

After making several of Simon’s drinks, I’ve learned that we have a different tolerance and judgement of “sweet”. I made this recipe as written (only switching brands), but used simple syrup instead of rich syrup. The result is a lovely cocktail that shows off my delicious Esquimalt vermouth from Victoria, BC, Canada. It’s made with mead (honey) and is absolutely wonderful! (Shameless plug, I know. 😉) The cocktail is boozy and sweet and entirely enjoyable.

Avery Garnett

4th August 2023 at 17:57

Don't think it needs the sugar syrup, unless you have a very bitter grapefruit. Even with Punt e Mes, it's more a smooth vermouth and grapefruit drink with little genever malt.

Marthyn Olthof

18th May 2023 at 14:38

Made it without the sugar syrup. Love the flavor of the Jenever coming through. I used a Zuidam bottle.

Morten Carlsbaek

4th July 2022 at 15:26

Very nice and very different cocktail. I used Old Duff Genever and Chazalettes vermouth rosso. I shall return to this woody, earthy grounded cocktail in evenings with friends.

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