1 1⁄2 oz Gin
1 1⁄2 oz Dry vermouth
1 ds Absinthe
1 Cherry (as garnish)
Instructions

Stir, up, coupe. Garnish with a cherry.

Notes

3/4 oz grand Marnier might be a bit much for today's palate. Perhaps start with 1/4.

Cocktail summary
Posted by Dan on
Created by
Savoy Hotel
Year
1930
Is an
authentic recipe
Curator
Not yet rated
Average
3 stars
(3 ratings)
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