diabola cocktail

2/3 Dubonnet (1 3/4 oz)
1/3 Gin (1 oz Tamworth)
2 dash Orgeat (1/4 oz)

Stir with ice and strain into a cocktail glass; I added an orange twist.
Two Sundays ago, I reached for my copy of the 1930 Savoy Cocktail Book and spotted the Diabola that came across like a Zaza meeting a Martinez (since both Maraschino and orgeat are a bit nutty). I did choose a more flavorful gin for this, but I left out the bitters suggestion in Erik Ellestad's blog post on the drink that declared, "This is a fine and enjoyable cocktail, significantly improved by the addition of a dash of Angostura Bitters. If you choose to make it yourself, I would advise picking a more aggressively flavored gin, given the ratio of Dubonnet to spirit." In the glass, the Diabola Cocktail donated an orange, grape, and earthy-nutty aroma. Next, the grape-driven sip stepped aside to a cherry, pine, and nutty swallow. Definitely a dash of bitters would have given some depth here and dried things out, but it was quite pleasing on its own.