Photographed in an UB Retro Coupe 1910
1 oz | Hayman's London Dry Gin |
1 oz | Dubonnet/French rouge aromatised wine |
1 oz | Strucchi Dry Vermouth |
2 dash | Plum bitters optional |
Recipe contains the following allergens:
Equal parts gin, aromatised wine and vermouth combine harmoniously in this "pleasant, clean sippin'" stirred down aperitivo.
Eponymously named after an 1891 tragedy by Oscar Wilde, this "exhumed classic" cocktail was brought to our attention by Jason E. Clapham who added the plum bitters, "a greatly needed enhancement". The original recipe, sans bitters, appeared in Hugo Ensslin's 1916 Recipes for Mixed Drinks.
SALOME COCKTAIL
Hugo R. Ensslin, 1916
1/3 French Vermouth
1/3 Dry Gin
1/3 Dubonnet
Shake well in a mixing glass with cracked ice, strain and serve.
One serving of Salome contains 124 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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