| 3/4 fl oz | Calvados / apple brandy / straight applejack |
| 3/4 fl oz | Rémy Martin V.S.O.P. cognac |
| 3/4 fl oz | Cointreau triple sec liqueur |
| 3/4 fl oz | Lemon juice (freshly squeezed) |
| 1/6 fl oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) (optional) |
Read about cocktail measures and measuring.
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of lemon zest twist.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Strength & taste guide:
Review:
The classic recipe omits the sugar syrup, which makes this drink too sour for my taste. Duly sweetened, it is very much in the Sidecar or even Apple Cart vein.
History:
Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.
DEAUVILLE COCKTAIL.
Harry Craddock, 1930
¼ Brandy.
¼ Calvados.
¼ Cointreau.
¼ Lemon juice.
Shake well and strain into chilled glass.
Nutrition:
One serving of Deauville contains 176 calories.
Alcohol content:
- 1.4 standard drinks
- 20.9% alc./vol. (41.8° proof)
- 19.9 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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