Garnish:
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 |
| 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.
Review:
Apricot liqueur dominates this cocktail but dry vermouth and dilution save it from excessive sweetness.
History:
Adapted from Harry Craddock's 1930 The Savoy Cocktail Book.
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