Deep Sea Cocktail

1 Dash Absinthe. (Verte de Fougerolles)
1 Dash Orange Bitters. (Regan’s Orange Bitters)
1/2 French Vermouth. (1 1/2 oz Noilly Prat Dry)
1/2 Old Tom Gin. (1 1/2 oz Junipero Gin, dash rich simple syrup)

Shake (stir, please) well and strain into cocktail glass. Add 1 olive (Divina Roasted Red Pepper Stuffed) and squeeze Lemon Peel on top.

Fabulous Martini-like cocktail and a great use for Junipero Gin.

Also, not always that big a fan of the olive in lighter flavored gin martinis. With the Absinthe and orange bitters here, it really is an enjoyable combination.

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.