Three Stripes Cocktail
3 Slices Orange. (3 Slices Orange)
1/3 French Vermouth. (3/4 oz Dolin Dry Vermouth)
2/3 Dry Gin. (1 1/2 oz Corsair Gin)
(Muddle Orange Slices, add ice and…) Shake well and strain into cocktail glass.
A Martini with muddled slices of oranges? Yeah, that’s just a bit odd. However, it’s not exactly unappealing. In fact I think it is safe to say, I kind of prefer it to an Orange Blossom or Screwdriver, definitely on the dry and refreshing side.
A friend, David Driscoll, gave me this Corsair Gin to try, and I’m not quite sure what to think. While fairly traditional in flavor profile, it’s very strongly aromatic. Not at all unpleasant, there is still a little something in the middle flavor sensations that is a bit off putting to me. It seems to be pretty well made, but there is something not as clean as I would like in the expression of the botanicals.
It is interesting that they say they make it in a method similar to Bombay Sapphire, with a “Head” to contain the botanicals instead of a direct steep. Not sure if anyone else in America has experimented with that technique yet.
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.