Garnish:
Apricot wedge on rim
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 1/2 fl oz | Canadian blended whisky |
| 3/4 fl oz | Lillet Blanc (or other aromatized wine) |
| 1/4 fl oz | Giffard Abricot du Roussillon liqueur |
| 1 dash | Angostura Aromatic Bitters |
Read about cocktail measures and measuring.
Review:
Just enough apricot to add flavour and richness to a balanced backbone of Canadian whiskey and aromatised wine.
History:
Adapted from a recipe in in William James "Billy" Tarling's 1937 Café Royal Bar Book where this cocktail is credited to "A. F. Lawrence".
Brought to our attention by Jason E. Clapham at the St. Edward's MCR at Oxford who rebalanced the original equal parts recipe.
NYMPH SPECIAL
William James Tarling, 1937
Invented by A. F. Lawrence
1/3 Canadian Club Whisky.
1/3 Apricot Brandy.
1/3 Lillet.
Dash Angostura Bitters.
Shake.
Nutrition:
One serving of Nymph contains 150 calories.
Alcohol content:
- 1.4 standard drinks
- 26.95% alc./vol. (53.9° proof)
- 20.3 grams of pure alcohol
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