3⁄4 oz Gin
3⁄4 oz Sherry (probably dry)
3⁄4 oz Dry vermouth
3⁄4 oz Sweet vermouth
1 ds Orgeat (~1/3 tsp)
1 ds Orange bitters (or 2d)
1 twst Orange peel (as garnish)
Instructions

Stir, strain, straight up cocktail, garnish

Notes

Erik Flannestad used Fee + Regans' Bitters, Juniperio, Bodega Dios Baco Fino, Dolin dry, and Carpano Antica Formula, and highly recommends it. The Original recipe is specified in parts; the above makes a normal 3-oz cocktail.

Cocktail summary
Posted by Dan on 6/06/2010
Created by
H.C. Harrison, American Bars,Gordon Hotels, England
Year
1930's
Is an
authentic recipe
Reference
Curator
Not yet rated
Average
4 stars
(4 ratings)
YieldsDrink
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From other users
  • Slightly odd sherry/almond/orange combo. Non-purists might consider almond syrup instead of orgeat to maintain the clarity. — ★★★★
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