toothful

1/2 Dry Gin (1 oz Bluecoat)
1/4 Sweet Vermouth (1/2 oz Cocchi Vermouth di Torino)
1/4 Dry Vermouth (1/2 oz Noilly Prat)
1 dash Orange Bitters (Regan's)

Stir without ice. Pour into a cocktail glass rinsed with Benedictine.

After the Caricature, I began flipping through the Café Royal Cocktail Book and spotted a curious room temperature, non-diluted recipe called the Toothful. The drink was created by U.K. Bartender's Guild member V.A. Tooth, and it was rather reminiscent of the Rolls Royce from the Savoy Cocktail Book.
The Toothful's aroma started with sweet vermouth notes; after a few sips, gin began to appear as the sides of the glass were exposed. The sip offered a sweet grape from the Italian vermouth, and there was enough sugar on the swallow to smooth over the gin's heat. The swallow also contained some added complexity from the Benedictine via minty and herbal notes and from the bitters' orange flavors that complemented the gin's botanicals.