Garnish:
Mint leaf or mint sprig pegged to rim
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 3/4 fl oz | Hayman's London Dry Gin |
| 3/4 fl oz | Ketel One Vodka |
| 3/4 fl oz | Yellow Chartreuse liqueur |
| 1/4 fl oz | Chilled water (omit if using wet ice) |
Read about cocktail measures and measuring.
Review:
A heady mix of gin, vodka and the distinctive herbal flavour of Chartreuse.
History:
Adapted from a recipe in a book published in Paris in 1929 titled Cocktails de Paris Presentés Par RIP which credits Georges Robineau from California who won the Honorary Cup at the Professional Bartenders' Championship held in Paris on 2nd February 1929 with this cocktail.
FANDANGO
Cocktails de Paris, 1929
1/3 Izarra jaune
1/3 Gordon's dry gin
1/3 Wodka
Georges Robineau, du California.
Coupe d'honneur au Championnat des Barmen professionnels disputé à Paris le 2 février 1929
Alcohol content:
- 1.7 standard drinks
- 30.81% alc./vol. (61.62° proof)
- 23.1 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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