So I realised yesterday that I’d never made the first version of the Spanish Vermut Cocktail, which would go on to become the Marianito / Preparado, Basque Country’s typical vermouth serve to this day (see Combinación thread)
2 teaspoons simple syrup
1 tsp curaçao
1 tsp gin
6 drops (dashes!) of Angostura Bitters
9 cl Noilly Prat (that’s more than implied in the recipe but what the heck!)
Twist lemon
I’d drop half the simple or get rid altogether, but this, in case anyone wondered, delightful.
(Make this with entry-level Italian sweet vermouth or any Spanish rojo instead of Noilly and you have a taste of Bilbao in your glass…)