Yale

Yes. Blue curaçao is dyed hard enough that a barspoon colors 75ml of clear spirit without trouble. Add Angostura on top and the blue turns gray-lavender rather than turquoise, which looks a great deal better than the volume of blue would lead you to expect.

A little, and more than its fans admit. Four milliliters brings enough sugar and orange to take the edge off the vermouth, and the bitters add a spice note a plain Martini has no source for. Call it a seasoned Martini and you are about right.

Nothing is listed and nothing is strictly needed, but a lemon twist expressed over the surface beats an olive here. Olive brine drags the color muddy within seconds. To underline the curaçao instead, use an orange twist, which adds aroma without adding anything wet.

Cut the vermouth to 10ml and hold the curaçao where it is. Take the curaçao below 4ml and the color goes, which removes the only real argument for making this instead of a Martini. Push the vermouth to 22ml and it turns soft and faintly sticky.

A classic Yale calls for 60 ml (2 oz) Gin, 15 ml (0.5 oz) Dry vermouth, 4 ml (0.25 oz) Blue curaçao, 1 dash Angostura Angostura bitters. That single-serve spec scales cleanly — the recipe above converts it to oz and multiplies it for 2–4 drinks.

A standard Yale is roughly 35% ABV once mixed (before ice melt softens it further). That makes it spirit-forward — closer to a Martini than to a beer, so sip it slowly.

A Yale is shaken. About 13 seconds with plenty of ice chills and dilutes it correctly.