Dunhill's Special
4.2 23 ratings
Ingredients
How to make
Serve in a coupe glass
Prepare
- 1 Select and pre-chill a COUPE GLASS.
- 2 Prepare garnish of orange zest twist and skewered green olives.
Method
- 3 STIR all ingredients with ice.
- 4 STRAIN into chilled glass.
Garnish
- 5 EXPRESS orange zest twist over the cocktail and discard.
- 6 Garnish with skewered olives.
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Flavour profile
21.4% alc./vol. · 1.5 standard drinks · 159 calories
History
A dry, spiritous, aromatic aperitivo; a Martini alternative with amontillado, or a velvet smoking jacket with cream sherry.
The Dunhill's Special first appeared in Nina Toye and A. H. Adair's 1925 book Drinks-Long and Short, attributed to Hatchett's Restaurant in London. The adapted recipe originates from Stanley M. Jones' 1977 Jones' Complete Barguide. The original recipe for one person from Hatchett's Bar calls for two dashes of Curacao, one third dry gin, one third sherry, and one third French Vermouth, stirred thoroughly and strained into a glass, served with an olive and two dashes of Absinthe. The Jones recipe specifies 1 oz gin, 1 oz sherry, 1 oz dry vermouth, ¼ oz orange curacao, and 1 dash Pernod (in glass), stirred and served with an olive.