Serve in a Coupe glass
1 oz | Rémy Martin V.S.O.P. cognac |
1 oz | Dubonnet/French rouge aromatised wine |
1 oz | Lustau Amontillado Los Arcos Sherry |
3 drop | Saline solution 4:1 (20g sea salt to 80g water) |
Recipe contains the following allergens:
A dry, brandy-laced digestivo or late-night tipple.
Adapted from a recipe in Ted Saucier's 1951 book Bottoms Up
BEVERLY PICKUP (No. 2)
Ted Saucier, Bottoms Up, 1951
Courtesy, Beverly Country Club, New Orleans
1 oz. cognac
1 oz. Dubonnet
1 oz. dry sherry
Twist lemon peel
Ice
Stir. Serve in cocktail glass.
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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