Fairbanks No.2

Fairbanks No.2 image

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Coupe...
2 fl oz Rutte Dry Gin
fl oz Noilly Prat Extra Dry Vermouth
fl oz Crème de noyau liqueur
2 dash Angostura Orange Bitters
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How to make:

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

Garnish:

Orange zest twist (discarded) & luxardo maraschino cherry

Comment:

Original Savoy and Vermeire recipes for this cocktail specify 2 dashes of crème de noyeaux. We’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.

Origin:

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 to try this version we suggest 45ml / 1.5oz of each.

Nutrition:

164 Calories

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£33.95
Makes this drink 11.67 times
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Vermouth dry

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