Serve in a
Nick & Nora glassGarnish:
Redcurrant bunch laid across rim
How to make:
STIR all ingredients with ice and strain into chilled glass.
| Rutte Dry Gin | |
| G. Miclo Kirsch Vieux Eau de Vie | |
| Noilly Prat Extra Dry | |
| Groseille (redcurrant) syrup | |
| 1 dash | Angostura Orange Bitters |
Comment:
Boozy and delicately flavoured – the combination of redcurrant syrup and kirsch is almost rose water-like.
About:
Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.
