1 serving
Addison ingredients
These original amounts make 1 serving. Compare cl, US fluid ounces and parts to use the measure you have at home.
| Ingredient | Amount | cl | oz | parts |
|---|---|---|---|---|
Gin | 45 ml | 4.5 cl | 1.5 oz | 1 part |
Sweet Vermouth | 45 ml | 4.5 cl | 1.5 oz | 1 part |
Garnish: No garnish
Method
How to make Addison
Follow the 6 reviewed catalog steps in order.
- 01
Chill a V-shaped Martini glass thoroughly before mixing.
- 02
Measure equal parts gin and sweet vermouth into a shaker.
- 03
Fill the shaker with solid ice and seal it securely.
- 04
Shake hard for 10–15 seconds until thoroughly cold.
- 05
Fine-strain into the chilled Martini glass so no ice fragments remain.
- 06
Serve immediately without garnish.
Tasting profile
What does Addison taste like?
The strongest signals in Kokto’s five-axis profile are sweetness (3/5) and strength (3/5).
Kokto editorial profile for this exact house build. Scores are directional, not laboratory measurements or universal values.
Quick answers
Addison questions
What is in a Addison?
Kokto’s build uses gin and sweet vermouth.
How long does a Addison take to make?
The governed recipe allows about 4 minutes for one serving. Equipment, ice and ingredient preparation can change the real time.
How is a Addison prepared?
It uses a shaken method and is served in a cocktail. Follow the reviewed steps above instead of relying on the method label alone.
Is a Addison alcohol-free?
No. This Kokto recipe contains alcoholic ingredients and is intended only for adults of legal drinking age.
Continue exploring
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Evidence
Sources & editorial note
The ingredients and steps above are Kokto's recipe specification. An external classic reference may use different amounts or techniques; follow one complete specification when mixing.
- Cocktail App English editorial catalog B044https://www.thecocktaildb.com/api/json/v1/1/lookup.php?i=17228 · amounts, steps, timing and entity relationships
- Kokto governed media recordCocktail App project owner · Project-owned generated original — all rights reserved





