Revised 1949 recipe
From the revised edition of the Big Cookbook.
ProofreadPage 756
3 små glass angostura
% glass gin
y 2 glass fransk vermouth
revet sitronskall
is.
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
Mix
Shake the angostura, gin and French vermouth with ice (the book gives no method).
- 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.
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Community interpretations
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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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