'75' Cocktail (Vermeire's 1922 recipe)

Serve in a Coupe glass...
1⅓	fl oz	Rutte Dry Gin
⅔	fl oz	Berneroy Fine Calvados
⅙	fl oz	Freshly squeezed lemon juice
¼	fl oz	Giffard Grenadine Syrup

Display recipe in:

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

Garnish:

Lemon zest twist

Comment:

Spirituous dry and fruity with the botanicals in the gin adding depth of flavour to the other fruity ingredients.

About:

Adapted from a recipe by Henry Tépé of Henry's Bar, Paris, France, originally published in Robert Vermeire’s 1922 book Cocktails- How to Mix It.

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