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In case anyone was wondering. In the original recipe the Riesling replaces the vermouth, and the proportions served in Rome in the 1950s was: 3 parts dry gin, 2 parts Mosel Riesling, 1 part Campari. Doing a bit of research on Mosel wine production in the 1950s, it is very likely the wine was dry. With the technology available at the time, most wines would end up dry by default, as the sugars would continue the fermentation process until there was no or very little sugar left.