3/4 oz Dry Vermouth (Noilly Prat)
1 tsp Falernum (Velvet)
Stir with ice and strain into a cocktail glass. Garnish with an orange or lemon twist (orange).
My copy of Charles H. Baker, Jr.'s South American Companion: Up & Down the Andes with Jigger, Beaker, & Flask arrived a week and a half ago, and I was eager to try a recipe out of there. So on Monday last week, I selected the Georgetown Club Cocktail from Baker's travels to "the capital city of British Guiana." While the drink was not the most wild of the bunch, the concept of falernum as an accent to a white rum Martini or Manhattan seemed intriguing.