Name: Beverly Pickup
Total time: 3 min
Cuisine: Cocktail
Ingredients: 30 ml Cognac (brandy); 30 ml Red quinquina e.g. Dubonnet, Byrrh; 30 ml Amontillado sherry; 3 drop Saline solution 4:1

Beverly Pickup
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Glass:

Serve in a Coupe glass

Ingredients:
1 oz	Rémy Martin V.S.O.P. cognac
1 oz	Dubonnet, Byrrh etc. rouge light quinquina
1 oz	Lustau Amontillado Los Arcos Sherry
3 drop	Saline solution (20g sea salt to 80g water) or merest pinch of s

Read about cocktail measures and measuring

Prepare:

Select and pre-chill a COUPE GLASS.
Prepare garnish of lemon zest twist.

How to make:

STIR all ingredients with ice.
STRAIN into chilled glass.

Garnish:

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

More cocktails with similar strength and taste profile

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

Nutrition:

One serving of Beverly Pickup contains 123 calories

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.