Saturday, May 5, 2018


2/3 Gin (2 oz Tanqueray Malacca)
1/3 Dry Vermouth (1 oz Noilly Prat)
2 dash Crème de Noyaux (1/8 oz Tempus Fugit)
2 dash Orange Bitters (Regan's)

Stir with ice and strain into a cocktail glass; I added an orange twist.
After work two Saturday nights ago, I ventured into Harry McElhone's 1927 Barflies & Cocktails and landed on the Fairbank. It is unclear if the drink is a tribute to Douglas Fairbanks of that era like this one was, but a Martini with a dash of crème de noyaux seemed delightful akin to the Silver with its dash of Maraschino. Once stirred and strained, the Fairbank's garnish gave orange oil aromas over a nutty pine note. Next, a crisp white grape sip led into gin and nutty cherry flavors on the swallow with a strawberry-orange finish.

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