1/3 jigger Sweet Vermouth (1 oz Cocchi)
1 spoon Grenadine (1/4 oz)
1 spoon Grapefruit Juice (1/2 oz)
1/2 Egg White (1 Egg White)
Shake once without ice and once with ice. Strain into a cocktail glass. I added a grapefruit twist.
Two Mondays ago, I flipped through my 1934 reprint of Boothby's World Drinks and How to Mix Them and spotted the Nullo. The combination of gin, sweet vermouth, and grapefruit juice reminded me of the Fibber McGee we made before I started writing for the Cocktail Virgin blog. Where the Fibber McGee had Angostura, the Nullo went in the direction of pomegranate and egg white. And the grapefruit, gin, and egg white also reminded me of the Marco Antonio from the La Florida Cocktail Book.