Garnish:
Lemon zest twist
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 fl oz | Rutte Dry Gin |
| 1 fl oz | Dubonnet/French rouge aromatised wine |
| 1 fl oz | Noilly Prat Extra Dry |
| 2 dash | Plum bitters (optional) |
Read about cocktail measures and measuring.
Review:
Equal parts gin, aromatised wine and vermouth combine harmoniously in this "pleasant, clean sippin'" stirred down aperitivo.
History:
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.
Nutrition:
One serving of Salome contains 119 calories.
Alcohol content:
- 1.4 standard drinks
- 21.42% alc./vol. (42.84° proof)
- 19.4 grams of pure alcohol
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