The Goldfish

By Rosie Schaap

The Goldfish
Davide Luciano for The New York Times. Food stylist: Claudia Ficca. Prop stylist: Micah Morton.
Rating
4(28)
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The author and bartender Gary Regan revised the recipe for this Prohibition-era cocktail to prevent the strong flavor of the Goldwasser (a herbaceous liqueur) from overpowering the gin. The flecks of gold in the liqueur make this a particularly festive cocktail.

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Ingredients

  • 2ounces gin
  • 1ounce dry vermouth
  • ½ounce Danziger Goldwasser
Ingredient Substitution Guide

Preparation

  1. Step 1

    Stir and strain into a chilled cocktail glass.

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4 out of 5
28 user ratings
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Comments

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Olivia Madison

Absolute heaven! Not sweet at all and just the right amount of Dansiger Goldwasser. I am delighted that I found a back-up bottle in our wine/liquor cellar. Sophisticated and elegant. I found a print-out of this recipe among my husband's treasure trove of cocktails recipes. I can't wait to serve it to my guests using our cut glass martini glasses to show off the gold flakes. Thank you Rosie!

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