Light and summery and somehow reminiscent of ginger beer without being cloyingly sweet, this cocktail is a classic for a reason. Its herbaceous undertones (courtesy of the vermouth) and zesty, fruity notes play well together; the only problem is, it’s far too easy to drink a bucketful in one go. Yum.
30ml sweet vermouth (I used Martini Rosso)
22ml lemon juice
30ml sugar syrup
1 dash Angostura Bitters
Soda water, to top up
Lemon or orange peel spiral, to garnish
Add all ingredients except soda and garnish to a cocktail shaker that’s half-full of ice. Shake hard, then strain into a Collins glass that’s half-full of fresh ice. Top up with the soda water and garnish with the peel.
In his book The Craft of the Cocktail (Clarkson Potter, 2002), where this cocktail appears, Dale DeGroff says this is a late 19th-century sling recipe.