4 dash Orange Bitters. (4 Dashes Bitter Truth Orange Bitters)
4 Dashes French Vermouth. (10ml Noilly Prat Dry Vermouth)
1 Glass Sherry. (2 oz Solear Manzanilla Sherry)
Stir well and strain into cocktail glass.
The few cocktails with these small amounts of French Vermouth puzzle me. With modern dry vermouth, I just don’t understand the function of even my relatively generous reading of 4 dashes. Did French Vermouth used to have more flavor?
Likewise, that’s a lot of orange bitters. Offhand, I can’t think of many drinks that call for 4 dashes. It kind of distracted from the other ingredients of the drink.
Last, but not least, I only had the Solear Manzanilla in the house when making this cocktail. For me, these pale dry sherries are not particularly interesting in most cocktails. I enjoy them on their own with cheeses and appetizers, but for cocktails they fade like ghosts.
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.