Name: Raimbaut
Total time: 3 min
Cuisine: Cocktail
Ingredients: 30 ml Gin; 20 ml Orange Curaçao; 20 ml Aromatized wine

Raimbaut
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Photographed in an UB Nick And Nora 1920

Ingredients:
1 oz	Hayman's London Dry Gin
²⁄₃ oz	Orange Curaçao liqueur
²⁄₃ oz	Aromatized wine (e.g. Lillet Blanc)

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Nick & Nora glass.
Prepare garnish of 2 lemon zest twists.
STIR all ingredients with ice.
FINE STRAIN into chilled glass.
EXPRESS lemon zest twists over cocktail. Discard the first and use the second as garnish.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Beautifully balanced and aromatic. A cheeky little aperitif. This cocktail vaguely resembles The Savoy Corpse Reviver No. 2, though the absence of lemon juice and absinthe makes it a very different cocktail.

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Variant:

Campden

History:

Adapted from a recipe created by Ross Simmonds of the St. Edward's MCR at Oxford, England [I reduced volume by 33% to fit a Nick & Nora glass in place of the original coupe]. This cocktail is eponymously named after the 12th century troubadour, Count Raimbaut of Orange.

More cocktails by Ross Simmonds

Nutrition:

One serving of Raimbaut contains 159 calories

Alcohol content:

1.3 standard drinks
26.84% alc./vol. (26.84° proof)
18.8 grams of pure alcohol

More Aperitivo/aperitif cocktails
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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Matt Excell

21st April at 20:45

Seems pretty similar to a Campden, albeit differently proportioned

Simon Difford

22nd April at 06:53

Good observation. I've added a link to the Campden above.

Peter Shaw

5th January at 11:06

January is Open a bottle of Lillet month (for me) and this is definitely on the list! A delightful, light and balanced martini-esque drink. I’m making with bitter curaçao at the moment - might go a head-to-head with Cointreau and another Orange curaçao next?

G. M. Genovese

13th November 2022 at 19:14

I've been searching for a cocktail like this, mostly for an at least serviceable drink to help purge dwindling ingredients. This is relatively stellar. Gordon's Dry, Bauchant, Lillet Blanc. Fantastic. (13 Nov 2022, 2:14p)

David Hoyle

30th August 2022 at 17:56

Subtle, light and refreshing with a lovely light golden colour, slightly pink. I also tried this with Cocchi Americano Rosa - lovelier rose-gold colour - but Lillet Blanc makes for the best integrated flavour in this particular cocktail recipe.