Ingredients
Listed recipe quantities, before ice dilution. Ice, equipment and garnish are additional.
| Ingredient | Amount | Role |
|---|---|---|
| Genever | 50 ml | Base spirit: flavour and alcoholic structure. |
| Use your bottle strength; sweetness and concentration vary. | ||
| Dry Vermouth | 15 ml | Wine-based flavour and length; sweetness depends on the product. |
| Use your bottle strength; sweetness and concentration vary. | ||
| Orange bitters | 2 dash | Concentrated seasoning; keep its stated unit. |
| Use your bottle strength; sweetness and concentration vary. | ||
Method
- Chill a rocks glass or small stemmed glass. Put the measured ingredients into a mixing glass or sturdy jug.
- Fill the mixing vessel with ice. Stir smoothly for about 20–30 seconds as a starting point; taste a small sample with a clean spoon.
- Strain into the chilled stemmed glass, or over fresh ice in a rocks glass. Do not pour the used mixing ice into the drink.
- Add the suggested garnish if available. Taste before adding extra sweetness; adjust a later serving in small measured steps.
Glass: Rocks glass or chilled coupe
Garnish: Lemon peel
Pour & Plan house adaptation · Pour & Plan house starting point; not an original or official specification.