My interpretation:
1 oz Big Gin
0.5 oz Dolin Dry
0.5 oz Alessio Vermouth Chinato
1/8 grapefruit wedge
Shake with cracked ice, strain into cocktail glass, garnish with fresh 1/8 grapefruit slice, serve. — This recipe is similar to that in The Savoy Cocktail Book (1930) which calls for a stronger 2:1 mixture of Dry Gin and Sweet Vermouth with 3 dahses of Maraschino and a “nut” garnish. I have substituted a piece of grapefruit to indicate more directly the composition of the mixture. The Old Waldorf-Astoria Bar Book (1935) similarly calls for using 2:1 Plymouth Gin and Sweet Vermouth, adding: “flavor with grapefruit.” The purpose of including grapefruit in the shaker is ostensibly to express oil as well as to extract a little juice.
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