Nineteen Twenty Cocktail

Serve in a Nick & Nora glass...
1½	fl oz	Rutte Dry Gin
½	fl oz	G. Miclo Kirsch Vieux Grande Reserve Eau de Vie
½	fl oz	Noilly Prat Extra Dry Vermouth
⅓	fl oz	Groseille (redcurrant) syrup
1	dash	Angostura Orange Bitters

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How to make:

STIR all ingredients with ice and strain into chilled glass.

Garnish:

Redcurrant bunch laid across rim

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.

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Makes this drink 33.33 times

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Vermouth dry

£7.75

Makes this drink 50.00 times

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SHAKE all ingredients with ice and fine strain into chilled glass.

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STIR all ingredients with ice and strain into chilled glass.

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