Tulip Cocktail

Serve in a Martini glass...
1	fl oz	Berneroy Fine Calvados
½	fl oz	Apricot brandy liqueur
1	fl oz	Martini Rosso vermouth
½	fl oz	Freshly squeezed lemon juice
½	fl oz	Chilled water (omit if using wet ice)

Display recipe in:

How to make:

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

Garnish:

Lemon zest twist

Comment:

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

About:

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

Buy ingredients

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£27.45

Makes this drink 23.33 times

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Apricot brandy liqueur

This ingredient is not currently available for purchase through The Whisky Exchange

Vermouth sweet

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