Frank Meier’s version of this drink in “The artistry of mixing drinks (1936) calls for one part sweet vermouth and one part dry vermouth. For this recipe, we’ve chosen a more contemporary version of the popular cocktail.
Hailing from Queens, New York, Julian Solorzano served four years in the United States Air Force, traveling throughout Europe and experiencing the best of the local cultures, including their passion for good food and wine. He has since grown an appreciation for all things wine and mixology. Julian fuses that passion with his skills in writing, photography, and video production to share his passion with the world.