Serve in aCoupe glass
Lime zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
|1 1/2 fl oz||Rutte Dry Gin|
|1 fl oz||Dry vermouth|
|1/2 fl oz||Giffard Abricot du Roussillon liqueur|
|1/2 fl oz||Lime juice (freshly squeezed)|
|1/12 fl oz||Sugar syrup 'rich' (2 sugar to 1 water, 65.0°brix) (optional)|
|2 drop||Saline solution 4:1 (20g sea salt to 80g water) (optional)|
Read about cocktail measures and measuring.
Balanced, or even a tad on the sour side rather than sweet. Indeed, your choice of apricot liqueur will impact the need for added sugar. Adjust accordingly in the pursuit of deliciousness.
Adapted form a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.
WEBSTER COCKTAIL.Harry Craddock, 1930
1/8 Lime Juice.
1/8 Apricot Brandy.
1/4 French Vermouth.
1/2 Plymouth Gin.
Shake well and strain into cocktail glass.
A favourite cocktail at the bar of the S.S. Mauretania.
When Craddock wrote his reference to this cocktail's popularity at the bar of the Mauretania, it was one of the most famous ships due to its luxurious interior and its being the world's largest ship when it launched in 1906, but mostly due to its unrivalled speed which enabled it to hold the record for the quickest trans-Atlantic crossing for 20 years. The ship was retired five years after Craddock's book was published and its bell now hangs in the reception of the Lloyd's Register in London's Fenchurch Street where it is rung annually on Remembrance Day.
- 1.6 standard drinks
- 20.7% alc./vol. (41.4° proof)
- 22.3 grams of pure alcohol
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