|1 fl oz||Rutte Dry Gin|
|1 fl oz||Grand Marnier liqueur|
|1⁄2 fl oz||Freshly squeezed lemon juice|
|1⁄2 fl oz||Freshly squeezed orange juice|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
This gin and Grand Marnier based citrusy cocktail is deliberately, and indeed originally, formulated to be a tad on the sour side, but is balanced by a luxuriant sugar crusted rim. You may also be interested in trying our modern adaption of the Red Lion.
Created by Arthur Tarling, head bartender at London’s Café Royal, this recipe was first published in 1937 by his younger brother, Billy Tarling, in his Café Royal Cocktail Book.
Please see our Red Lion encyclopedia page for the full story.