|1 1/3 fl oz||Rutte Dry Gin|
|1/3 fl oz||Calvados brandy|
|1/3 fl oz||Blue curaçao liqueur|
|2/3 fl oz||Noilly Prat Extra Dry|
|2/3 fl oz||Lemon juice (freshly squeezed)|
|1/3 fl oz||Giffard Sugar Cane Syrup|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Aquamarine blue, this delicately fruity gin-based cocktail is dried by a splash of vermouth and soured by lemon juice.
In W. J. Tarling's 1937 Café Royal Cocktail Book (Coronation Edition), the invention of this cocktail is credited to J. B. O'Brien. Made to the proportions specified in Tarling's book the above recipe would only have 5ml (1/6oz) sugar syrup.