|1 1/2 fl oz||Rutte Dry Gin|
|1 fl oz||Dutch White Crème de Cacao|
|2/3 fl oz||Noilly Prat Extra Dry|
|1/3 fl oz||Lemon juice (freshly squeezed)|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Dry and gin laced with subtle notes of chocolate, dry vermouth and lemon. Some, like us, may prefer Joerg Meyer's version.
Created by a British bartender, C.A. Tuck and named after the express train that travelled between New York City and Chicago from 1902 until 1967. This recipe was first published in William J Tarling's 1937 Café Royal Cocktail Book.