Serve in a Coupe glass
1 2⁄3 oz | Hayman's London Dry Gin |
1⁄2 oz | Dubonnet/French rouge aromatised wine |
1⁄4 oz | Fernet Branca liqueur |
1⁄4 oz | Cointreau triple sec liqueur |
2 drop | Saline solution 4:1 (20g sea salt to 80g water) |
Rust-coloured, spirituous and bittersweet with assertive fernet herbal notes. Good as an aperitivo but brilliant as a digestivo.
Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.
NAPOLEON COCKTAIL.
Harry Craddock, 1930
1 Dash Fernet Branca.
1 Dash Curaçao.
1 Dash Dubonnet.
1 Glass Dry Gin.
Shake well and strain into cocktail glass. Squeeze lemon peel on top.
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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