Fair & Warmer

1⁄2 oz Aromatized wine, Lillet Rouge (or Dolin sweet vermouth)

Instructions

Combine all ingredients in an ice-filled mixing glass. Stir and strain into a chilled coupe. Express the oils from the orange twist over the finished drink and garnish with the peel.

Cocktail summary

Created by

Anu Apte, Rob Roy, Seattle

Is an

authentic recipe

Reference

http://imbibemagazine.blogspot.com/2013/12/25-days-of-christmas-cocktai…

Curator

Not yet rated

Average

4 stars

(10 ratings)

Cocktail Book

From other users

I made this with Brugal anejo, Pierre Ferrand dry curaçao, and I subbed in Punt e yes for the Lillet rouge. This cocktail really brought out the flavor of the barrel for me.
Faked the Lillet with half Martini Rosso and half Cocchi Americano. Kinda sweet, kinda unexciting. I can see maybe the reproportioning suggested in the comment being worth trying.
I make 2oz rum, 1oz vermouth, 1/4oz cointreau. I think it's a better drier balance this way.

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Comments

Curated from 1 1/2 oz to 1/2 oz Lillet as per source reference.

Dry curaçao is the key. There is no substitute.

This cocktail appears in the Hugo Ensslin's Recipes for Mixed Drinks (1917) with a mere two dashes of curacao. I prefer this drier "rum manhattan with a bit of orange" approach.

My build is closer to 2 oz aged rum, 1 oz sweet vermouth, 1/8 oz (1 tsp) dry curaçao. Not sure where the Lillet Rouge came in, but a little bitter complexity from a quinquina or perhaps a split of sweet vermouth & Punt e Mes would do no harm (but it's not the classic way).