Fourth Degree

2 oz Gin, Plymouth
1 oz Sweet vermouth, Noilly Prat
1 ds Absinthe
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, lemon twist garnish.

Notes

The OP had 2 dashes of orange bitters instead of the absinthe, no lemon twist, an ice ball and olives (see picture). The Savoy calls for 1/3 ea gin, French and Italian vermouth and 4 dashes of absinthe.

Cocktail summary
Picture of Fourth Degree
2011 Kindred Cocktails
Posted by dbs on
Created by
Robert Vermeire
Year
1922
Is an
authentic recipe
Reference

David Wondrich, "Imbibe!", pg 246 cites Albert Stevens Crockett's "Old Waldorf Bar Days" (1931)

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Average
3.5 stars
(6 ratings)
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From other users
  • Used a different recipe * 3/4 oz Gin * 3/4 oz sweet vermouth * 3/4 oz dry vermouth * 1tsp of absinthe It was okay, nice finish, but the taste seemed a little conflicted and unbalanced.
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Comments

Savoy and other sources call for a mix of sweet and dry vermouths in their Fourth Degrees, and in much more vermouth-heavy proportions than these.