Golden Lion

1 1⁄2 oz Bianco Vermouth, Dolin
3⁄4 oz Aquavit, North Shore
1⁄2 oz Galliano
2 ds Celery bitters, Bitter Truth Celery
1 twst Lemon peel
Instructions

Stir, strain, up, twist.

Cocktail summary
Created by
Jacob Grier, Metrovino, Portland, OR.
Year
2012
Is an
authentic recipe
Reference

http://www.jacobgrier.com/cocktails/golden-lion/

Curator
Not yet rated
Average
3 stars
(1 rating)
YieldsDrink
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Comments

<br />A surprisingly pleasant drink, one that goes down easily in a hot, late afternoon, just before dinner, or one to drink at a barbeque. I used an Aquivit by Linie, not North Shore. I have little experience with Aquivits to know if there is much difference between Linie and North Shore. Regardless, I recommend this drink to those who like Aquivit. Dolin vermouth is one of my favorites vermouths (it is in the $16 range), and I recommend the Dolin vermouths heartily. My only suggestion for this drink is to use a skinny 1/2 oz Galliano. A full 1/2 oz of Galliano tends to overwhelm the other ingredients and make for a drink that some may find too sweet. Other than that, make and enjoy!

Adjusted to suit my tastes: 1.5 oz Ahus Akvavit (didn't have North Shore and wanted more base spirit), 1 oz Comoz vermouth (to reduce the sweetness from blanc), 1/2 Galliano L'Autentico (at the end of the bottle and has lost some punch), 2 ds B.T. celery bitters. This made for a nice combo of richer white grape, and herbal from caraway/celery/anise, with some vanilla to round it out. With my adjustments I would give it 3.5/5--worth coming back to when in the mood.