Inca

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

Created by

H.C. Harrison, American Bars,Gordon Hotels, England

Year

1930's

Is an

authentic recipe

Reference

Savoy cocktail book, http://savoystomp.com/2009/01/06/inca-cocktail/

Curator

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Average

4 stars

(5 ratings)

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