Lois Pawson
29th July at 13:26
I was introduced to Gin & French in the 1970’s. What makes it French is the use of drier French vermouth - Noilly Prat, Lillet Blanc or Dolin are good choices - and a dry gin or London gin. Equal measures of each spirit. A margarita glass or coupe. Ice, served on the rocks, and a lemon wheel or coiled peel. (My twist - I often add fragata tinned green olives stuffed with pimento and a dash of their brine - not a traditional addition, but delicious).