Journalist

Name: Journalist
Cuisine: Cocktail
Ingredients: 45 ml London Dry Gin; 10 ml Dry Vermouth; 10 ml Sweet Red Vermouth; 5 ml Triple Sec (Cointreau); 5 ml Fresh Lemon Juice; Angostura Bitters; Lemon Twist

Another Savoy entry from 1930.

Ingredienser

London Dry Gin45 ml

Dry Vermouth10 ml

Sweet Red Vermouth10 ml

Triple Sec (Cointreau)5 ml

Fresh Lemon Juice5 ml

Angostura Bitters

Lemon Twist

Glas

Coupe glass

Kylt.

Metod

1
Chill a coupe glass.
2
Combine the gin, dry vermouth, sweet vermouth, triple sec and lemon juice in a shaker.
3
Add two dashes of Angostura bitters.
4
Add ice and shake briefly, 8–10 seconds.
5
Fine-strain into the chilled coupe and express a lemon twist over the surface.

Från bartendern

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.

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