My interpretation:
0.75 oz Copper & King’s Absinthe Blanche
0.75 oz Martini & Rossi Extra Dry
0.75 oz Cocchi Vermouth di Torino
Shake with ice about 30 seconds, double strain into cocktail glass, serve. — This recipe comes to JM 1916 from Straub 1913. The Savoy Cocktail Book recipe has equal parts dry vermouth, sweet vermouth, and gin, with only 2 dashes of absinthe. This seems more accessible. Nevertheless, the present recipe is itself more accessible than the Duchess above, the only difference being the specified absinthe. In the Duchess, I used St. George Absinthe Verte. Here, since it called for white, I used the Copper & King’s absinthe alembic blanche, which is noticeably smoother and harmonizes better with the vermouths.
An amateur mixologist prepares and assesses the cocktails and miscellaneous drink recipes in Jack Grohusko's mixed drinks manual.
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