Garnish:
Lemon zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 2/3 fl oz | Hayman's London Dry Gin |
| 1 fl oz | Ferro China Baliva |
| 1 1/3 fl oz | Strucchi Bianco Vermouth |
| 3 drop | Angostura Aromatic Bitters |
Review:
This simple but brilliantly complex aperitivo-cum-digestivo cocktail dates from the 1930s when it and most other cocktails were shaken. Don't allow the modern bartending convention to stir such a cocktail to detract from its sublimeness.
History:
Adapted from a recipe in Elveio Grassi's 1936 book Mille Misture, the name translates from Italian to mean Fat Iron Cocktail.
Grassoide Ferro Cocktail
Elvezio Grassi, 1936
(Serie Grassi).
Agitare nel shaker con ghiaccio:
50% Vermouth Cinzano
20% Dry gin
30% Ferro China Bisleri
2 spruzzi Angostura.
Servite con buccia limone.
Alcohol content:
- 1.2 standard drinks
- 18.78% alc./vol. (37.56° proof)
- 16.9 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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