Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966) — Dedication recipes

1 copaFrench vermouth — vermouth francesbase
1 copitarum — ronbase
Soda water — sodadilution
crushed ice — hielo picadoother
  1. Build the French vermouth and rum over crushed ice, adding soda if desired.
  2. Let it rest briefly before serving.

Ice: Crushed ice

See also: Vermouth con Marrasquino, Vermouth con Whisky, Vermouth con Gin

Dedication-page vermouth service by Mario Kardahi.