|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 blue above.
This salmon-pink drink is wonderfully aromatic.
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.