1 1⁄2 oz Gin, Bombay Sapphire
3⁄4 oz Sweet vermouth (Vya)
1⁄4 oz Balsamic Vinegar (Trader Joe's "Gold" Aceto Balsamico Di Modena)

Shake with ice and strain into a frozen coupe glass.


The color of this one is quite "unusual" to say the least. A few days ago I had some friends over and to make things more frivilous: I added a couple of drops of green food color to the gin ..... why not.

Today, I used the green gin in this new mixture ....... and got the dishwater color.


Quite the mash of seemingly "normal" ingredients ....... which produced a darkish greenish dishwater color. The very tasty flavor is in stark contrast.

Cocktail summary
Created by
Carl N.
Is the
author's original creation
Not yet rated
Not yet rated
Cocktail Book
Log in or sign up to start building your Cocktail Book.
Similar cocktails
  • Yale Cocktail — Gin, Crème Yvette, Maraschino Liqueur, Dry vermouth, Orange bitters, Lemon peel
  • The Seagull — Old Tom Gin, Suze, Maraschino Liqueur, Crème de Violette, Orange bitters
  • Black Rose (Burritt Room) — Genever, Gin, Crème Yvette, Maraschino Liqueur, Blackberry syrup, Rose water
  • The Ice Pick — Genever, Crème de Violette, Maraschino Liqueur, Orange bitters, Lemon peel