August 13, 2015 – The Republic Steakhouse
3/4 oz. dry vermouth
3/4 oz. gin
1/4 oz. crème de menthe (green)
Stir well with ice in a mixing glass. Strain into a chilled cocktail glass. Can also be stirred and served in an old-fashioned glass.
Dolin dry vermouth, Tempus Fugit crème de menthe, and Jensen’s London Distilled Old Tom gin. This cocktail has an interesting effect. Jensen’s gin is a deep, earthy gin without any sweetness to it at all. The vegetal/herbal/juniper side is not all that prominent. When combined with the light herbalness and bitterness of the vermouth and the sweet mint of the crème de menthe, there is an almost menthol or eucalyptus vibe to it. I quite enjoyed it.
乾杯! [干杯!] (gān bēi) – “dry glass” (Mandarin Chinese)