|4 wedge||Pineapple (fresh)|
|2 fl oz||Rutte Dry Gin|
|3⁄4 fl oz||Noilly Prat Extra Dry|
|1⁄4 fl oz||Luxardo Maraschino liqueur|
|1⁄2 fl oz||Freshly squeezed lemon juice|
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Pineapple, maraschino, gin and vermouth makes for a dry fruit Aviation-style drink.
Recipe adapted from Harry Craddock's 1930 book, The Savoy Cocktail Book. Prior to heading up the American Bar at The Savoy Hotel in London, Craddock worked in New York's Holland House Hotel where this was the signature cocktail.
Craddock's Holland House recipe is very different to that of George J. Kappeler, who preceded Craddock at The Holland House and wrote his cocktail book 35 years earlier.