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Tulip Cocktail
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Tulip Cocktail
Serve in a Coupe glass
| 1 oz | Calvados / apple brandy / straight applejack |
| 1 oz | Strucchi Rosso Vermouth |
| 1⁄2 oz | Luxardo Apricot Albicocca Liqueur |
| 1⁄2 oz | Lemon juice (freshly squeezed) |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of lemon zest twist.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Allergens:
Recipe contains the following allergens:
- Rosso/rouge/sweet vermouth (di Torino) - Sulphur Dioxide/Sulphites
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
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.
TULIP COCKTAIL.
Harry Craddock, 1930
1/6 Lemon Juice.
1/6 Apricot Brandy.
1/3 Italian Vermouth.
1/3 Calvados or Apple Brandy.
Shake well and strain into cocktail glass.
Nutrition:
One serving of Tulip Cocktail contains 154 calories
Alcohol content:
- 1.1 standard drinks
- 17.4% alc./vol. (17.4° proof)
- 15.7 grams of pure alcohol
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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