Kup’s Indispensable Cocktail
1 Dash Absinthe. (1/3 tsp. Sirene Absinthe Verte)
1/8 Italian Vermouth. (1/4 oz Carpano Antica)
1/4 French Vermouth. (1/2 oz Dolin Dry Vermouth)
5/8 Dry Gin. (1 1/4 oz Junipero Gin)
Shake (stir, please) well and strain into cocktail glass. Squeeze orange peel on top.
The other month a bartender asked me what I’d have. Spying a “Gin and It” on the menu, I said, “Jesus Christ, anything but the Gin and It.” At the time I was around the area of the intersection between the letters “G” and “H” and all I was making was Gin and Italian Vermouth cocktails. I went on to clarify, “It seems like every cocktail I’ve made for the last week is nothing but Gin, Italian Vermouth, and a dash of this or that.” I further went on to say it was interesting how different the cocktails could be, even though they were made with essentially the same two base ingredients. I think I must have been boring him a bit by this point, as he sort of mumbled something like, “Well, isn’t that the point of the whole exercise?”
I don’t know if that really is the point of the whole exercise, or if, indeed, the whole exercise actually has a “point,” but here we are at another Martini/Martinez variation pretty much within “Free Pour Error” of the Fourth Degree.
Kup’s Indispensable has less Absinthe, the balance of ingredients tipped towards Gin and Dry Vermouth, and an Orange Twist instead of lemon.
I have to admit, at this point in my life, I lean towards the richer flavor of the Savoy Fourth Degree Cocktail. Still, this cocktail is tasty and does have a really great name.
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.