1 oz Ransom Old Tom Gin
1 oz Cocchi Sweet Vermouth
1/4 oz Luxardo Maraschino
2 dash Orange Bitters (Angostura Orange)
Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.
Tuesday, January 16, 2024
precursor
1 oz Bols Barrel-Aged Genever
1 oz Ransom Old Tom Gin
1 oz Cocchi Sweet Vermouth
1/4 oz Luxardo Maraschino
2 dash Orange Bitters (Angostura Orange)
Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.
1 oz Ransom Old Tom Gin
1 oz Cocchi Sweet Vermouth
1/4 oz Luxardo Maraschino
2 dash Orange Bitters (Angostura Orange)
Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.
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The 2017 collection of 855 drink recipes, bartender tributes, and essays on hospitality from CocktailVirgin's Frederic Yarm. Available at 
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3 comments:
That Cocchi Sweet Vermouth is a red vermouth then? Or more like Cocchi Americano? (I'm just wondering, because the drink in the photo doesn't seem to be the color one would expect from something that is one third red vermouth.)
Yes, the sweet red. The full name is "Cocchi Vermouth di Torino" and I write sweet vermouth so folks don't have to google that to find out what it is. On this blog for vermouth, I use the terms sweet for red, dry for white, and blanc/bianco for sweet white.
As for color, it's a very wide and shallow coupe glass, and it is what it is.
Tried this. I had some genever shipped in last week, and this is the first cocktail I have made with it. I don't have Old Tom gin, so I just used Tanqueray. (You'll have to tell me how important Old Tom is to the mix versus regular gin.) My red vermouth selection is limited to just Martini/Rossi since I don't use it too often. Anyway, I was surprised at how much the genever is able to push through in flavor. It's a lot stronger than I expected it would be. Thanks for this recipe.
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