Garnish:
Lemon zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 fl oz | Avallen Calvados |
| 1/2 fl oz | Giffard Abricot du Roussillon |
| 1 fl oz | Martini Rosso sweet vermouth |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 1/2 fl oz | Chilled water (omit if using wet ice) |
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Review:
Rich but balanced with bags of fruit: apple, apricot and lemon.
History:
Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.
Nutrition:
There are approximately 149 calories in one serving of Tulip Cocktail.
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