Salome

Difford’s Guide
Discerning Drinkers (8 ratings)

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
× 1 1 serving
Read about cocktail measures and measuring

How to make:

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

Allergens:

Recipe contains the following allergens:

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 8/10
Sweet
Medium
Dry/sour
Sweet to sour 6/10

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

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.

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Peter Shaw’s Avatar Peter Shaw
13th March 2022 at 08:19
Continuing my love affair with Dubonnet - the perfect Dubonnet martini! Any suggestions for an alternative to Plum bitters?
4th June 2021 at 19:52
Made this for my wife... she requested a slightly sweetened version. 1/2 bar spoon of syrup from a jar of Luxardo cherries did the trick.