1 1⁄2 oz Dry vermouth
1 1⁄2 oz Sweet vermouth
1 twst Lemon peel (as garnish)

Stir with ice. Serve up or over ice, with a twist of lemon.


Didn't include the orange bitters. That's a Paul Clarke addition.

Cocktail summary
Is of
unknown authenticity

Savoy Cocktail Book

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