Thursday, July 8, 2021


1/2 jigger Gin (2 oz Bombay Dry)
1/4 jigger Italian Vermouth (1 oz Cocchi Sweet)
1 spoon Benedictine (1/4 oz)
2 dash Orange Bitters (Angostura Orange)

Stir with ice, strain into a cocktail glass, and garnish with a pimola (olive stuffed with a chili pepper).
Two Thursdays ago, I began a search for the evening's cocktail in William Boothby's 1934 World Drinks & How to Mix Them. There, I spotted the Vancouver that fell somewhere between the Rolls Royce from the Savoy Cocktail Book and the Fitchett from The How and When. Here, it displayed the gin's pine-like and the vermouth's grape aromas. Next, the grape continued on into the sip, and the swallow sealed the deal with gin, sweet grape, and herbal flavors with some spicy heat from the chili pepper-stuffed olive's brine.

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