|2 fl oz||Rutte Dry Gin|
|1⁄2 fl oz||Triple sec liqueur (40%)|
|1⁄2 fl oz||Giffard Grenadine Syrup|
|1⁄4 fl oz||Freshly squeezed lemon juice|
|1⁄2 fl oz||Chilled water (omit if using wet ice)|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Pale pink, subtle and light.
Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.