Tulip Cocktail

Difford’s Guide
Discerning Drinkers (11 ratings)
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    Tulip Cocktail

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Tulip Cocktail image

Serve in a Coupe glass

Ingredients:
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)
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Coupe glass.
  2. Prepare garnish of lemon zest twist.
  3. SHAKE all ingredients with ice.
  4. FINE STRAIN into chilled glass.
  5. EXPRESS lemon zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 6/10
Sweet
Medium
Dry/sour
Sweet to sour 6/10
More cocktails with similar strength and taste profile

Review:

Rich but balanced with bags of fruit: apple, apricot and lemon.

View readers' comments

History:

Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.

TULIP COCKTAIL.
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.

Harry Craddock, 1930

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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Florian Ruf’s Avatar Florian Ruf
10th September 2021 at 17:45
Depending on the sourness of the lemon I like to use of up to a barspoon of sugar syrup.
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