Journalist
CLASSIC · LONDON DRY GIN

Journalist

Another Savoy entry from 1930.

Ingredients
London Dry Gin45 ml
Dry Vermouth10 ml
Sweet Red Vermouth10 ml
Triple Sec (Cointreau)5 ml
Fresh Lemon Juice5 ml
Angostura Bitters
Lemon Twist
Glassware
Coupe glass
Chilled.
Method
  1. 1

    Chill a coupe glass.

  2. 2

    Combine the gin, dry vermouth, sweet vermouth, triple sec and lemon juice in a shaker.

  3. 3

    Add two dashes of Angostura bitters.

  4. 4

    Add ice and shake briefly, 8–10 seconds.

  5. 5

    Fine-strain into the chilled coupe and express a lemon twist over the surface.

From the Bartender

Another Savoy entry from 1930. It is a "perfect" cocktail in the technical sense, meaning it splits the vermouth between sweet and dry, and the tiny measures of Cointreau and lemon are seasoning rather than ingredients. Under-measure them and you have a Bronx; over-measure and you have a mess.

Rating
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