Garnish:
Lemon zest twist
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 2/3 fl oz | Hayman's London Dry Gin |
| 1/2 fl oz | Dubonnet/French rouge aromatised wine |
| 1/4 fl oz | Fernet liqueur |
| 1/4 fl oz | Triple sec liqueur (40% alc./vol.) |
| 2 drop | Saline solution 4:1 (20g sea salt to 80g water) |
Read about cocktail measures and measuring.
Review:
Rust-coloured, spirituous and bittersweet with assertive fernet herbal notes. Good as an aperitivo but brilliant as a digestivo.
History:
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.
Alcohol content:
- 1.7 standard drinks
- 30.54% alc./vol. (61.08° proof)
- 24.4 grams of pure alcohol
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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