Posted by: Matt Browner Hamlin | February 25, 2010

Police Gazette Cocktail

In his San Francisco Chronicle column, Gaz Regan writes about an interesting cocktail whose recipe apparently took seventeen years to make. The reason for the delay: for a long time, vermouth in America just plain sucked. Only the recent arrival of the Dolin line of vermouths has allowed the drink to reach perfection. Looking at the recipe, I can say it is definitely something I plan on trying in the very near future.

Police Gazette Cocktail
Adapted by Gaz Regan from a recipe by Francis Schott, Catherine Lombardi and the Stage Left restaurants, New Jersey.

2 1/2 ounces Old Overholt or other straight rye whiskey
1/4 ounce Dolin Blanc vermouth
1/4 ounce Senior’s Orange Curacao di Curacao
1/4 ounce Luxardo maraschino liqueur
1 cherry marinated in maraschino liqueur, as garnish
1 dash Angostura Bitters, as an aromatic garnish
1 dash Regans’ Orange Bitters No. 6, as an aromatic garnish

Place all the ingredients, except the cherry and bitters, in a mixing glass. Add ice, stir and strain into a chilled cocktail glass. Add the cherry, and dash the bitters onto the top of the drink.


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