Garnish:
Orange zest twist (discarded) & speared Luxardo Maraschino cherry
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
2 fl oz | Rutte Dry Gin |
2/3 fl oz | Giffard Abricot du Roussillon liqueur |
1/3 fl oz | Orange juice (freshly squeezed) |
1 dash | Angostura Aromatic Bitters |
Read about cocktail measures and measuring.

Review:
To quote Harry Craddock, "Very mellifluous: has a fine and rapid action: for morning work."
History:
Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.
SPENCER COCKTAIL.
Harry Craddock, 1930
1 Dash Angostura Bitters.
1 Dash Orange Juice.
1/3 Apricot Brandy.
2/3 Dry Gin.
Shake well and strain into cocktail glass. Add cherry and squeeze orange peel on top.
Nutrition:
One serving of Spencer Cocktail contains 178 calories.
Alcohol content:
- 1.8 standard drinks
- 27.63% alc./vol. (55.26° proof)
- 25 grams of pure alcohol
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