3,5 cl Catz® Dry Gin
3,5 cl Dry Vermouth
2 cl Mandarin Juice
1 Teaspoon Monin Grenadine
1 Dash Cointreau
Cocktail shaker & double strain
Fill a cocktail shaker to the brim with ice, pour in the ingredients and shake well. Once the ingredients have been thoroughly mixed and the mixture is ice cold, double strain into a pre-chilled cocktail glass. Garnish with tangerine segments (optional, not indicated in the original formula)
Imbibe Magazine ranked Robert Vermeire under the 25 Most Influential Cocktail Personalities of the Past Century. Vermeire was a notorious London bartender in the 1920s. He compiled an exceptional small-sized cocktail book that is still considered as one of the real gems in cocktail literature. Vermeire’s Cocktails: How to Mix Them was published in 1922
This classic edition has remained a remarkable book, especially for mentioning a solid group of inventors of newly created cocktails, in those days.
On pages 33 and 34 of this refined cocktail publication, Robert Vermeire refers to a cocktail named Luigi, as follows:
“This cocktail was invented by Mr. Luigi Naintre, the proprietor of the Embassy Club, who become famous at Romano’s, Ciro’s and the Criterion.
He is one of the best-known restaurateurs in the world and had an enormous and faithful following wherever he goes.
This cocktail is one of the most popular in London".
Cocktails: How to Mix Them, Robert Vermeire (1922)