Fairbanks No.1

Serve in a Martini glass...
1	fl oz	Rutte Dry Gin
1	fl oz	Apricot brandy liqueur
1	fl oz	Noilly Prat Extra Dry Vermouth
¼	fl oz	Freshly squeezed lemon juice
¼	fl oz	Giffard Sirop Grenadine (Grenadine Syrup)
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:

Luxardo Maraschino cherry

Comment:

Apricot liqueur dominates this cocktail but dry vermouth and dilution save it from excessive sweetness.

About:

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

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Buy direct from The Whisky Exchange

£33.95

Makes this drink 23.33 times

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Vermouth dry

£5.95

Makes this drink 93.33 times

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

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STIR all ingredients with ice and strain into chilled glass.

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