Salome

Difford's Guide
User Rating (5 ratings)

Serve in a

Coupe glass

Photographed in an

UB Retro Coupe 1910

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)
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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
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

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
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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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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