Fairbanks No.1

Difford's Guide
User Rating (17 ratings)

Serve in a

Coupe glass

Photographed in a

ZigZag Coupe

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)
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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)
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.

Harry Craddock, 1930

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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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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