0.75 oz Gallo Dry
0.75 oz Martini & Rossi Rosso
1.5 oz St. George Botanivore
Build drink in glass, add large ice, stir, express orange peel and garnish. — This drink, which might be called a cocktail with the addition of (improving) bitters, first appears in Straub (1913, 1914), and from thence is taken up in JM (1916). There, perhaps in exchange for sponsorship monies, Jack likes to specify Martini & Rossi sweet vermouth and Gordon Dry Gin, whereas in 1908 he used Ballor chinato for his sweet component and Chappaz for the French. It may be that Baracca’s or a neighboring shop was importing these brands specially. One wonders whether this drink was originally spelt Bols and called for that brand of gin or genever; nevertheless, it is a dry gin here. This drink is especially good for those inclined to overturning their perfect martinis when served in stemware.
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