Garnish:
Orange zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 5/6 fl oz | Rutte Dry Gin |
| 5/6 fl oz | Giffard Crème de Pêche de Vigne liqueur |
| 5/6 fl oz | Noilly Prat Extra Dry |
| 5/6 fl oz | Orange juice (freshly squeezed) |
| 3 dash | Peach bitters |
Read about cocktail measures and measuring.
Review:
Smoother, lighter and easier than most classic cocktails - perhaps a little too much so.
Variant:
Substitute Angostura aromatic bitters for peach bitters.
History:
Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book. The original recipe called for equal parts, including the bitters - surely a mistake.
PETER PAN COCKTAIL.
Harry Craddock, 1930
¼ Peach Bitters.
¼ Orange Juice.
¼ French Vermouth.
¼ Dry Gin.
Shake well and strain into cocktail glass.
Nutrition:
One serving of Peter Pan Cocktail contains 148 calories.
Alcohol content:
- 1.1 standard drinks
- 15.67% alc./vol. (31.34° proof)
- 15.8 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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