Napoleon

Difford's Guide
User Rating (13 ratings)

Serve in a

Coupe glass

Garnish:

Lemon zest twist

How to make:

STIR all ingredients with ice and strain into chilled glass.

1 2/3 fl oz Rutte 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%)
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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.
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.

Harry Craddock, 1930

Nutrition:

One serving of Napoleon contains 155 calories.

Alcohol content:

  • 1.8 standard drinks
  • 31.51% alc./vol. (63.02° proof)
  • 25.2 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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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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