1/5 Martini Dry Vermouth (1 oz Noilly Prat)
2/5 Raspberry Syrup (1/2 oz Royal Rose)
Juice of 1/8 Lemon (1/2 oz)
Shake with ice, strain into a cocktail glass, and garnish with a lemon twist.
Two Thursdays ago, I spotted the Sergia in the 1937 Café Royal Cocktail Book created by UK Bartender's Guild member Franz Lasarzik. The white vermouth Daisy with raspberry syrup reminded me of Bellocq's Dolin Blanc Cobbler as well as Cane & Table's Modern Lover and my Safety Dance (that was influenced by the previous two drinks) to some degree. Although I adjusted the proportions here to make them a bit drier than what was written, I believe that I kept to the spirit of the drink.