Garnish:
Luxardo Maraschino cherry
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 1⁄2 fl oz | Noilly Prat Extra Dry |
| 1 1⁄2 fl oz | Kirsch liqueur |
| 1⁄5 fl oz | Groseille (redcurrant) syrup |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
This salmon-pink drink is wonderfully aromatic.
History:
Created in 1920 by Johnny Milta at the Chatham Hotel, Paris. This recipe is adapted from one in The Fine Art of Mixing Drinks by David Embury.
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