Beverly Pickup
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Beverly Pickup
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) |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of lemon zest twist.
- STIR all ingredients with ice.
- STRAIN into chilled glass.
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Allergens:
Recipe contains the following allergens:
- Amontillado sherry - Sulphur Dioxide/Sulphites
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
A dry, brandy-laced digestivo or late-night tipple.
History:
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.
Alcohol content:
- 1.2 standard drinks
- 19.22% alc./vol. (19.22° proof)
- 17.3 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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