The Oscars are nearly upon us! Time for something black tie from ‘100 cocktails: how to mix them’ by ‘Bernard’…
1 teaspoonful of Angostura Bitters
1/6 gill of Italian vermouth
1/3 gill of gin
2 dashes of absinthe
1 teaspoonful of maraschino
1/2 tumblerful of broken ice
The tumbler is half filled with broken ice and the Angostura Bitters added. Then add the Italian vermouth, the gin, the maraschino and the absinthe. Stir well and pass through a strainer into a small wine glass. Serve with a cherry and a dash of lemon peel juice on top.