1.5 oz Dolin Dry Vermouth
0.5 oz Noilly Prat Rouge
1 dash Pierre Ferrand Dry Curaçao
Fill mixing-glass with fine ice, stir, strain, and serve. — This light, vermouth-based cocktail first appears in JM1908. It is borrowed by Straub in 1913, which alters the ratio to 2:1 and changes stirring to shaking. The Savoy Cocktail Book (1930) features a stiffer Richmond Cocktail, similarly a Duo, but composed of 2 parts Plymouth Vermouth and 1 part Kina Lillet, with a squeeze of lemon. While apparently different in effect, it’s possible that the color of the Kina Lillet (amber) and Plymouth Gin (clear) appeared to match the vermouth components of this Richmond, so that the recipe derives from the same source, if inexactly reproduced, or else intentionally amended. The Savoy Richmond, incidentally, is shaken like the Straub version.
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