| 1 1/4 fl oz | Hayman's London Dry Gin |
| 1 1/4 fl oz | Lustau Amontillado Los Arcos Sherry |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 1/3 fl oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 1 dash | Angostura Aromatic Bitters |
| 2 drop | Saline solution 4:1 (20g sea salt to 80g water) |
Read about cocktail measures and measuring.
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of lemon zest twist.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Allergens:
Recipe contains the following allergens:
- Lustau Amontillado Los Arcos Sherry – Sulphur Dioxide/Sulphites
AKA:
Creole Cocktail
Strength & taste guide:
Review:
Your choice of amontillado sherry may dramatically affect the balance of this gin and sherry sour. Choose well and you're in for a treat.
Variant:
Creole Cocktail (without bitters)
London Calling
History:
Adapted from a recipe in Stanley M. Jones' 1977 Jones' Complete Barguide. This classic could date from the 1930s.
BARBARA WEST
Stanley M. Jones, 1977
Cocktail Glass
Stir
1 oz gin
1 oz sherry
½ oz lemon juice
1 dash Angostura bitters
Nutrition:
One serving of Barbara West contains 159 calories.
Alcohol content:
- 1.2 standard drinks
- 16.5% alc./vol. (33° proof)
- 16.6 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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