|2 fl oz||Rutte Dry Gin|
|3⁄4 fl oz||Giffard Abricot du Roussillon|
|1 3⁄4 fl oz||Freshly squeezed orange juice|
|3 dash||Angostura or other aromatic bitters|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
When well-made, this wonderfully fruity cocktail beautifully harnesses and balances its ingredients.
A 1920s recipe revitalised by Dale DeGroff, New York, USA.