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Fairbanks No.2
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...
Calvin Grant
16th March at 03:07
Mostly noticed the bones of the Dolin Dry when this was ice cold, it all came into focus as it warmed a bit and the Noyau held it's own. A more careful measure of the orange bitters may change this equation.
2nd March 2025 at 19:01
I was going to say that this is exactly how I want dry martinis to taste, and to some extent that's still true, but I think the almond flavour is a bit too prominent for the rest of the ingredients. Maybe split the noyau with bianco vermouth would yield the perfect martini... Oh well, this is certainly a good cocktail, and the chase for the perfect martini continues!