2/3 Dry Gin (1 1/2 oz Boodles Gin)
1/3 Italian Vermouth (3/4 oz Carpano Antica)
1 Dash Yellow Chartreuse
Shake (stir, please) well and strain into cocktail glass.
Here’s one I expected to like a lot. While I found it fine, it didn’t jump out of the glass at me. I think the Boodles may have been a bad choice. Something like Tanqueray or Junipero would have fought it out more actively with the sweet vermouth and Chartreuse.
Remade with Junipero and Cinzano Rosso, I found I did enjoy it to a much greater extent. Sort of a light version of the Bijou/Jewel.
Really should double strain these stirred cocktails, as pieces of cracked ice sometimes get out around the side of the julep strainer. Not very attractive.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.