Name: Surf and Turf
Total time: 4 min
Cuisine: Cocktail
Ingredients: 30 ml Gin; 15 ml Old Tom gin; 22.5 ml Dry vermouth; 15 ml Manzanilla sherry; 7.5 ml Orange Curaçao; 2.5 ml Maraschino liqueur; 1.25 ml Sugar syrup (2:1); 1 dash Absinthe; 1 dash Orange bitters

Surf & Turf
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Serve in a Coupe glass

Ingredients:
1 oz	Hayman's London Dry Gin
¹⁄₂ oz	Hayman's Old Tom Gin
³⁄₄ oz	Strucchi Dry Vermouth
¹⁄₂ oz	Lustau Manzanilla Papirusa Sherry
¹⁄₄ oz	Orange Curaçao liqueur
¹⁄₁₂ oz	Luxardo Maraschino liqueur
¹⁄₂₄ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
1 dash	La Fée Parisienne absinthe
1 dash	Orange Bitters by Angostura

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of skewered caperberry.
STIR all ingredients with ice.
FINE STRAIN into chilled glass.

Allergens:

Recipe contains the following allergens:

Dry vermouth, Manzanilla sherry - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

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Review:

Dry sherry adds a slight salty 'surf' note to this riff on the classic Turf Club Cocktail.

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Variant:

Turf Club - 1884, George Winter
Turf Club - 1895, George Kappeler
Turf Club - 1900, Harry Johnson
Turf Club - 1935, Albert Stevens Crockett
Turf Club – 1939, Charles H. Baker
Artillery

History:

Created 8th September 2014 by yours truly at the Cabinet Room, London, England. I've tweaked the recipe in recent years, the original:
1½ Old Tom gin
¾ Dry vermouth
½ Fino sherry
¼ Orange curacao
1 dash Aromatic bitters
½ chilled water

More cocktails by Simon Difford

Nutrition:

One serving of Surf & Turf contains 171 calories

Alcohol content:

1.6 standard drinks
24.17% alc./vol. (24.17° proof)
22.8 grams of pure alcohol

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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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John CARR

16th November 2024 at 14:34

The original recipe is also very enjoyable: more straightforward and, with good ingredients, a wonderful rich step back in time to flavour. Used manzanilla as it was to hand.

John CARR

16th November 2024 at 13:58

Lacking the suggested caperberry garnish I tried fresh chamomile flowers, but didn’t quite work. Drink is layered and complex. Easy to overdo the absinthe, as elsewhere. There’s a lot going on here with the salty, sweet, fruity, botanical, dry and bitter flavours each taking their turn to present themselves. Seems like quite a busy congregation.