Name: Salome
Total time: 3 min
Cuisine: Cocktail
Ingredients: 30 ml Gin; 30 ml Rouge aromatised wine; 30 ml Dry vermouth; 2 dash Plum bitters

Salome
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Photographed in an UB Retro Coupe 1910

Ingredients:
1 oz	Hayman's London Dry Gin
1 oz	Dubonnet/French rouge aromatised wine
1 oz	Strucchi Dry Vermouth
2 dash	Plum bitters optional

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of lemon zest twist.
STIR all ingredients with ice.
FINE STRAIN into chilled glass.
EXPRESS lemon zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

Dry vermouth - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

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Review:

Equal parts gin, aromatised wine and vermouth combine harmoniously in this "pleasant, clean sippin'" stirred down aperitivo.

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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
1/3 French Vermouth
1/3 Dry Gin
1/3 Dubonnet
Shake well in a mixing glass with cracked ice, strain and serve.
Hugo R. Ensslin, 1916

More cocktails by Hugo R. Esslinn

Nutrition:

One serving of Salome contains 124 calories

Alcohol content:

1.3 standard drinks
19.35% alc./vol. (19.35° proof)
17.5 grams of pure alcohol

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.