Orange Bloom Cocktail

Orange Bloom Cocktail

Orange Bloom Cocktail.

1/4 Italian Vermouth. (1/2 oz Dolin Rosso)
1/4 Cointreau. (1/2 oz Cointreau)
1/2 Dry Gin. (1 oz Beefeater 24)

Shake (I stirred) well and strain into cocktail glass and add a cherry.

I am not sure if it was the combination of the somewhat hot character of the Cointreau and the Beefeater 24, but even after a nice long stir to a quite cold temperature this was a very strongly alcohol smelling and flavored drink.

I don’t know about you, but whenever I smell alcohol based hand sanitizer at work or on public transit, I always think someone is hitting the vodka.

To me, this had a similar character.

Maybe a stronger flavored and sweeter vermouth would have been better at mitigating the hot character of these two strong spirits.

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.

2 thoughts on “Orange Bloom Cocktail

  1. I just made this with Tanqueray and Martini & Rossi rosso, and it was very pleasant, though I could definitely see where it could get more alcoholic if you weren’t careful.

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