|1 fl oz||Rutte Dry Gin|
|1 fl oz||Giffard Abricot du Roussillon|
|1 fl oz||Noilly Prat Extra Dry|
|1/4 fl oz||Lemon juice (freshly squeezed)|
|1/4 fl oz||Giffard Grenadine Syrup|
|1/2 fl oz||Chilled water (omit if using wet ice)|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Apricot liqueur dominates this cocktail but dry vermouth and dilution save it from excessive sweetness.
Adapted from Harry Craddock's 1930 The Savoy Cocktail Book.