Aug 30, 2012
Savoy Hotel Special
from "How's Your Drink?" by Eric Felten
2 oz gin (I used Hendrick's) 1/2 oz. dry vermouth (I used Martini & Rossi) 1/2 oz. Dubonnet rouge
Shake with ice and strain into a stemmed cocktail glass. Garnish with a twist of orange peel.
--
Good—the Dubonnet definitely adds a unique flavor, but the gin is 2/3 of the drink, so I'd be curious to try this again with a more conventional London dry gin like Bombay or Tanqueray.