Fairbanks No.2

Serve in

Garnish:

Orange zest twist (discarded) & luxardo maraschino cherry

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

Review:

Original Savoy and Vermeire recipes for this cocktail specify 2 dashes of crème de noyeaux. I've interpreted this as being a generous 5ml / 1/6oz measure to add a delicate pink hue and a fruity almond note to this Dry Martini-style cocktail.

Variant:

Fairbanks No. 1

History:

Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book where he notes, "We often wondered what Doug did it on. Now we know we are going to try and do it ourselves" in reference to the charisma of Douglas Fairbanks Sr., this drinks namesake.

However, the earlier, Robert Vermeire's 1922 Cocktails: How to Mix Them says, "This drink is named after Senator Fairbank, a personal friend of the late President Roosevelt, of America." Vermeire's recipe also differs from the Savoy in that it specifies equal parts gin and vermouth, and if you'd like to try this version, I suggest 45ml / 1.5oz of each.

Fairbank Cocktail.
Fill the bar glass half full of broken ice and add:
2 dashes Noyau Rose.
2 dashes of Orange Bitters.
¼ gill of Gin.
¼ gill of French Vermouth.
Stir up well, strain into a cocktail glass, and squeeze orange-peel on top.
This drink is called after Senator Fairbank, a personal friend of the late President Roosevelt, of America.

Robert Vermeire, Cocktails - How to Mix Them, 1922

FAIRBANKS COCKTAIL. (No.2)
2 Dashes Crème de Noyau.
2 Dashes Orange Bitters.
1/3 French Vermouth.
2/3 Dry Gin.
Shake well and strain into cocktail glass, with a cherry.

Harry Craddock, 1930

Nutrition:

165 calories

Alcohol content:

• 1.7 standard drinks
• 28.25% alc./vol. (56.5° proof)
• 24.2 grams of pure alcohol