Savoy Hotel Special Cocktail (No. 2)


Savoy Hotel Special Cocktail (No. 2)
2 Dashes Dubonnet. (.5ml Dubonnet Rouge)
1/3 French Vermouth. (3/4 oz Dolin Dry Vermouth)
2/3 Plymouth Gin. (1 1/2 oz Plymouth Gin)
Shake well and strain into cocktail glass. Squeeze orange peel on top.

This is a perfectly fine Martini, and all, but I would probably only really rate it as an “OK” cocktail on technical merit. Mostly, because it is so close to being a Martini.

The use of only 2 dashes of Dubonnet Rouge is really one of those puzzling things. Even being generous, as I am here, it really doesn’t even do much to pink up the cocktail, let alone add flavor. To be honest, I’m not even sure I could tell this cocktail in a blind taste test from one made with just French Vermouth and Plymouth Gin.

Anyway, while it is only an “OK” cocktail, well made, there are far worse things than Plymouth Gin, French Vermouth, a dash of Dubonnet, and an orange twist.

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.

3 thoughts on “Savoy Hotel Special Cocktail (No. 2)

  1. Erik: Long time reader, but a first time poster here. Not knowing my vermouths too well, what is the difference between the Dolin dry and blanc? I haven’t had either, but plan on picking a bottle up for a friend/martini lover. Should I go with dry or blanc? I’ve been using Vya dry myself and haven’t bothered trying the Dolin. Thanks!

  2. First, nice name! Any friend of Greg Brady is a friend of mine.

    As far as Blanc vs. Dry Vermouth, Dolin Blanc is sweeter and more spice and herbal intensive. Almost like a clear version of a sweet vermouth. If you’re using it in cocktails that call for French or Dry Vermouth, buy the Dolin Dry.

    On the other hand, the Dolin Blanc is a fantastic product, which mixes well into cocktails that sort of fall between the Martini and Martinez. I have a hard time not recommending that you pick it up.

  3. Thanks for the info on the vermouth. I’ve been curious about Dolin – I’ll definitely have to try out both the dry and blanc for myself. I’m almost hoping I like Dolin better than Vya since it is considerably cheaper at the local wine shop!
    Thanks again, and glad you like my alias!

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