Serve in a

How to make:

1. Select and pre-chill a Coupe glass.
2. Prepare garnish of orange zest twist.
3. STIR all ingredients with ice.
4. FINE STRAIN into chilled glass.
5. EXPRESS orange zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

• Strucchi Dry Vermouth – Sulphur Dioxide/Sulphites

Review:

I like both spirit-forward cocktails and gin, so although the original recipe calls for equal parts gin and dry vermouth, I previously opted for two-parts (60ml/2oz) old tom gin to one part (30ml/1oz) dry vermouth with 10ml (⅓oz) Bénédictine D.O.M. liqueur (not Bénédictine B&B) with an all essential two dashes of orange bitters and orange zest twist.

However, respecting the original recipe and comments made by fellow Discerning Drinkers, I have switched to the present equal parts old tom gin and dry vermouth. The original recipe also specifies a mere "three dashes of Bénédictine D.O.M. (B&B was not made back then), but even 7.5ml (¼oz) is not enough, so I've stuck with a whopping 10ml (⅓oz). The orange bitters and zest remain essential to this cocktail's success.

Variant:

Caprice
Chrysanthemum
Fifty-Fifty Martini
Merry Widow(er)
Minnie the Moocher
Poet's Dream
Poet's Martini
Queen Elizabeth
Queen Elizabeth Wine
Rolls Royce
Tip Top
Vancouver

History:

Adapted from a recipe in George J. Kappeler's 1895 Modern American Drinks – How to mix and Serve All Kinds of Cups and Drinks.

FORD COCKTAIL.
Three dashes Benedictine, three dashes orange bitters, half a jigger Tom gin, half a jigger French vermouth. Mix in a mixing-glass half-full fine ice. Strain into a cocktail-glass. Add a twisted orange peel.

George J. Kappeler, 1895

Nutrition:

One serving of Ford Cocktail contains 170 calories.

Alcohol content:

• 1.7 standard drinks
• 24.17% alc./vol. (48.34° proof)
• 24.3 grams of pure alcohol