Can adjust proportions to suit.
Inspired by rum-lime-fernet combos, and some homemade Falernum that turned out well.
Stir, strain, straight up, coupe
PDT cocktail book, p.237
Shifting towards grapefruit notes and using agave instead of simple, a'la this spec, works well too.
Similar to a Sculaccione (https://kindredcocktails.com/cocktail/sculaccione).
Used reposado - vanilla, bitter, grapefruit all play together nicely. Also shaking is a good idea to better blend acid and sugar. Still a top notch well balanced drink!
Shake all ingredients well with ice and strain into a chilled martini glass. Garnish with a flamed orange peel.
This is quite tasty, and I'm not usually a fan of cocktails with orange juice.
I'm a bit perplexed that someone would try to make it with Hendricks and Tanquerey as a substitute for Old Tom, as that combination would taste nothing whatsoever like Old Tom (it would be like mixing Bacardi and Appleton to substitute for Smith & Cross, or mixing Bourbon and Canadian Whiskey to substitute for Rye); mixing a Genever with either Hendricks or Tanquerey would come far closer to Old Tom, I would think. As an experiment, I did try this with a mix of Hendricks and Plymouth (no Tanquerey in the liquor cabinet, I still bear a grudge against the brand for their utterly horrible "mr. Jenkins" ad campaign from nearly 20 years ago) instead of Old Tom, and it was not very good.
Mix the first six ingredients in the bottom of a beer glass. Fill the glass with ice and add your favorite beer.
Shake with ice and strain into a chilled cocktail glass.
Muddle 2 sprigs of mint with the vermouth and absinthe. Add the gin. Shake with ice and strain into a chilled cocktail glass. Garnish with stuffed olive and remaining mint sprig.
The Savoy has this as 2/3 gin, 1/3 Gancia Sweet vermouth, 1 dash absinthe, 2 sprigs mint, shaken and strained with an olive garnish.
The Savoy Cocktail Book, pg. 81
Build ingredients in a highball glass over ice. Stir and garnish with a lemon peel.
Shake all well with ice and strain into a chilled martini glass. Garnish with orange peel.
Gaz Regan calls the same drink but proportioned more like a Manhattan (3:1:5 dashes) an East Ender.
Shake all but the Soda with ice and strain into a highball glass. Fill with the soda. No garnish.
Curated this slightly. Estimated amount of club soda in the drink. Removed "fresh" from lemon juice.
Muddle one of the sprigs and vermouths in a mixing glass. Add the gin and ice, stir well and strain into a martini glass. Garnish with the remaining mint sprig.
The Savoy book has this as 1/3 each dry gin, Italian and French Vermouth shaken and strained into a cocktail glass with a mint sprig garnish.
The Savoy Cocktail Book, pg. 50
We added 1 bsp of simple syrup; brought out the mint and gave it a little more roundness and balance.
I used 1oz fernet and it turns out perfect if you want a bit more fernet bitternes to counter the sweetness of falernum (I used Bitter Truth’s Golden Falernum)
10/10