Garnish:
Skewered Luxardo Maraschino cherry
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 fl oz | Rutte Dry Gin |
| 1 fl oz | Giffard Abricot du Roussillon liqueur |
| 1 fl oz | Noilly Prat Extra Dry |
| 1/6 fl oz | Lemon juice (freshly squeezed) |
| 1/6 fl oz | Giffard Grenadine syrup |
| 1/3 fl oz | Chilled water (omit if using wet ice) |
Read about cocktail measures and measuring.
Review:
Apricot liqueur dominates this cocktail but dry vermouth, dry gin, lemon juice, and dilution save it from excessive sweetness.
History:
Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.
FAIRBANKS COCKTAIL. (No.1)
Harry Craddock, 1930
1 Dash Lemon Juice.
1 Dash Grenadine.
1/3 Apricot Brandy.
1/3 French Vermouth.
1/3 Dry Gin.
Shake well and strain into cocktail glass, with a cherry.
Nutrition:
One serving of Fairbanks No.1 contains 161 calories.
Alcohol content:
- 1.5 standard drinks
- 18.91% alc./vol. (37.82° proof)
- 20.8 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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