|1 fl oz||Rutte Dry Gin|
|1 fl oz||Grand Marnier or other cognac orange liqueur|
|1/2 fl oz||Lemon juice (freshly squeezed)|
|1/2 fl oz||Orange juice (freshly squeezed)|
Difford's Guide remains free-to-use thanks to the support of the brands in green 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.
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. We've the full story on our Red Lion encyclopedia page.