|2⁄3 fl oz||Rutte Dry Gin|
|1 fl oz||Ferro China Baliva|
|1 1⁄3 fl oz||Martini Bianco Vermouth|
|3 σταγόνα||Angostura or other aromatic bitters|
This simple but brilliantly complex aperitif-cum-digestif cocktail dates from the 1930s when it, and most other cocktails were shaken. Don't allow modern bartending convention to stir such a cocktail detract from its sublimeness.
Adapted from a recipe in Elveio Grassi's 1936 book Mille Misture.