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Splendid cocktail

Cocktail of gin, French vermouth and angostura over ice, with grated lemon zest. The book gives only the ingredients. From Erken's Stor kokebok (1949), p. 756.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 756 (falt i det fri)

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About the dish

In the book the recipe is only a list of ingredients.

How to make it

  1. 1

    Mix

    Shake the angostura, gin and French vermouth with ice (the book gives no method).

  2. 2

    Garnish and serve

    Sprinkle over grated lemon zest and serve ice-cold.

Changes from the original

The quantities of angostura and gin are unclear in the source ("3 små glass", "% glass") and are not given. The method is inferred from the ingredient list.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
1949 (proofread, p. 756) → Modernised~86% of the text changedremovedadded
3 små glass angostura % glass (mengden er uklar i kilden («3 små glass»)). gin y 2 (mengden er uklar i kilden). 0,5 glass fransk vermouth. sitronskall (revet). is. Ryst angostura, gin og fransk vermouth med is (boka angir ingen framgangsmåte).. Strø revet sitronskall is. over og server iskald.

Note on Modernised

Mengdene av angostura og gin er uklare i kilden («3 små glass», «% glass») og er ikke oppgitt. Framgangsmåten er tolket fra ingredienslisten.

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Frequently asked questions

How much gin and angostura?
The amounts are unclear in the source.
What is the zest for?
Flavour and garnish.

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