Some cocktails wind up creating a whole new flavor out of their unique combinations of ingredients. Others offer a recognizable taste of each of their ingredients. Still others tend to be dominated by one particular ingredient. Drinks in this latter category are often not as good as those that rise above the sum of their parts, but this generally depends on which ingredient turns out to be the dominant one.
In this case, it’s Cointreau, which, if something is going to take over your cocktail, is far preferable to, say, Chartreuse.
Shake with ice and strain into a chilled cocktail glass; serve with a cherry.
The orange color actually comes from the vermouth, diluted as it is by the gin and the Cointreau, both of which are clear. The flavor is very much orangey, with a touch of bitterness, probably as much from the Cointreau as from the vermouth. It’s not a bad bitterness, though – more like the flavor of candied orange peel. Which, in the end, makes for a pretty satisfying cocktail. Four livers.