|2 fl oz||Rutte Dry Gin|
|2⁄3 fl oz||Noilly Prat Extra Dry|
|1⁄6 fl oz||Licor Crème de noyaux (amêndoas)|
|2 dash||Angostura Orange Bitters|
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.
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.