Deep Sea
Old Tom gin and dry vermouth with absinthe and orange bitters. A Savoy recipe.
Stirred · Coupe · Medium · about 3 minutes · about 25% ABV
Ingredients
- 45 ml Old Tom gin
- 45 ml Dry vermouth
- 2 dashes Absinthe
- 1 dash Orange bitters
- Olive (garnish)
Method
- Chill the glass
- Pour 45 ml Old Tom gin into the mixing glass
- Pour 45 ml dry vermouth into the mixing glass
- Add 2 dashes of absinthe
- Add 1 dash of Orange bitters
- Add ice
- Stir
- Strain
- Garnish
Tip
Stir and serve very cold.
About the Deep Sea
The vermouth cocktail family. Vermouth reached American bars in the 1860s and 1870s, and bartenders began stirring it with whiskey, gin and brandy. That gave us the Manhattan and the Martinez, the ancestor of the Martini. Drinks in this family are stirred rather than shaken, and they are all about the balance between the spirit and the aromatised wine.
Deep Sea FAQ
What's in a Deep Sea?
45 ml old tom gin, 45 ml dry vermouth, 2 dashes absinthe, 1 dash orange bitters, garnished with olive.
How strong is a Deep Sea?
About 25% ABV once mixed with ice, which is 2.2 Australian standard drinks per serve. That is stronger than a glass of wine.
Should I shake or stir a Deep Sea?
Stir it. It is made only of spirits and wines, so stirring keeps it clear and silky. Shaking would make it cloudy and frothy.
What glass do you serve a Deep Sea in?
A coupe, about 180 ml. Chill the glass first and serve without ice. No coupe? Use a martini glass or small wine glass.
