- 1 ounce Old Tom Gin
- 1 ounce London Dry Gin (beefeater)
- 3/4 ounce Sweet Vermouth
- 1/4 ounce Luxardo Maraschino
- 1 dash Angostura
- 1 dash Orange Bitters
Stir all ingredients in a beaker, strain into a cocktail glass and serve up.
Cabin by the Sea
- 2 and 1/4 ounce Infused Four Roses (lapsang souchong tea infused for one hour)
- 3/4 ounce Noilly Dry Vermouth
- 2 dash Angostura
- 1/2 ounce Luxardo Maraschino
Stir all ingredients in a beaker, strain into a coupe and serve up. Toast a marshmallow and serve as garnish.
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Dan Rook and Andrew Clark