Serve inCoupe glass
How to make:
STIR all ingredients with ice and strain into chilled glass.
|2 fl oz||Rutte Dry Gin|
|1/3 fl oz||Marsala Superiore DOC secco wine|
|1/3 fl oz||Noilly Prat Extra Dry|
|1/6 fl oz||Disaronno amaretto|
Tony C's original recipe calls for 50ml London dry gin, 10ml marsala dolce (sweet marsala), 5ml dry vermouth and 3 dashes 69 Colebrooke Row made almond bitters. Sadly we didn't have the 69 Colebrooke Row's lab kit or the patience to use it, so we subbed amaretto for almond bitters and then dried the combo by using dry (secco) marsala in place of sweet marsala.