Garnish:
Redcurrant bunch laid across rim
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 1/2 fl oz | Rutte Dry Gin |
| 1/2 fl oz | Kirschwasser (cherry) eau-de-vie |
| 1/2 fl oz | Noilly Prat Extra Dry |
| 1/3 fl oz | Groseille (redcurrant) syrup |
| 1 dash | Orange Bitters by Angostura |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
Boozy and delicately flavoured – the combination of redcurrant syrup and kirsch is almost rose water-like.
History:
Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.
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