Ice-cold cocktail of Italian vermouth, maraschino and orange bitters, served in a sugar-rimmed glass with a cherry at the bottom. From Erken's Stor kokebok (1949), p. 755.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 755 (falt i det fri)
The glass rim is rubbed with lemon and dipped in icing sugar, and a cherry sits at the bottom of the glass.
Prepare the glass
Rub the rim with lemon and dip it in icing sugar. Put a cherry in the bottom of the glass.
Mix
Mix the maraschino, orange bitters and vermouth ice-cold with ice (the book gives no method; cocktails are shaken with ice, see its section on cocktail technique).
Serve
Pour the ice-cold cocktail into the glass.
The quantities of maraschino and orange bitters are illegible in the source ("3 glass", "2 glass") and are not given. Shaking with ice is inferred from "is" in the ingredient list and the book's section on cocktail technique.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Note on Modernised
Mengdene av maraschino og orangebitter er uleselige i kilden («3 glass», «2 glass») og er derfor ikke oppgitt. Rysting med is er tolket fra «is» i ingredienslisten og boka avsnitt om cocktailbær.
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