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Depth Charge (Savoy recipe)
Wet Martini-like with pronounced quinine. A hot weather Martini, perhaps. I tried the Depth Charge with various proportions of Lillet Blanc and Kina...
25th June 2025 at 01:37
What do you recommend for the kina in the Twentieth Century?
25th June 2025 at 03:04
I think you can mix it up depending on your mood. Straight Cocchi Americano as Simon’s spec is good (also my preferred Vesper) but I think I’ve done all L’aero d’or and enjoyed. Maybe add other ingredients to tin, taste and decide? Can also depend on your lemons a bit. They’re so variable I tend to start with half and build it up. With the cold weather I think my palate’s a bit sweeter atm.
I really liked an absinthe spritz over this too - seems to bring it together.