Beverly Pickup

Difford’s Guide
Discerning Drinkers (3 ratings)

Serve in a Coupe glass

Ingredients:
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)
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Coupe glass.
  2. Prepare garnish of lemon zest twist.
  3. STIR all ingredients with ice.
  4. STRAIN into chilled glass.
  5. EXPRESS lemon zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 5/10
Sweet
Medium
Dry/sour
Sweet to sour 7/10

Review:

A dry, brandy-laced digestivo or late-night tipple.

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History:

Adapted from a recipe in Ted Saucier's 1951 book Bottoms Up

BEVERLY PICKUP (No. 2)
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.

Ted Saucier, Bottoms Up, 1951

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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