Nineteen Twenty Cocktail

Difford's Guide
Discerning Drinkers (5 ratings)

Serve in a

Nick & Nora glass

Garnish:

Redcurrant bunch laid across rim

How to make:

STIR all ingredients with ice and strain into chilled glass.

Read about cocktail measures and measuring.

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Review:

Bite-sized and delicately flavoured – the combination of redcurrant syrup and kirsch is almost rose water-like, diluted by dry vermouth with a splash of gin adding botanical complexity.

History:

The Nineteen-Twenty Cocktail first appears in Harry McElhone's 1922 Harry's ABC of Mixing Cocktails and also notably in Harry Craddock's 1930 The Savoy Cocktail Book.

Nineteen-Twenty Cocktail.
1 dash of Ansinthe, 1/6 Pernod Kirschwasser, 1/6Crystal Gin, 2/3 French Vermouth, 1 teaspoon of Groiselle Syrup.
Shake well and strain into cocktail glass.

Harry McElhone, Harry's ABC of Mixing Cocktails, 1922

NINETEEN-TWENTY COCKTAIL.
1 Teaspoonful Groseille Syrup.
1/6 Pernod Kirsch.
1/6 Crystal Gin.
2/3 French Vermouth.
1 Dash Absinthe.
Shake well and strain into cocktail glass

Harry Craddock, The Savoy Cocktail Book, 1930

Nutrition:

One serving of Nineteen Twenty Cocktail contains 100 calories.

Alcohol content:

  • 1 standard drinks
  • 20.8% alc./vol. (41.6° proof)
  • 13.6 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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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from Difford’s Guide
Difford's Easy Jigger
£8.72 £8.72 exc VAT
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