Garnish:
Redcurrant bunch laid across rim
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 1/3 fl oz | Noilly Prat Extra Dry |
| 1/3 fl oz | Kirschwasser (cherry) eau-de-vie |
| 1/3 fl oz | Rutte Dry Gin |
| 1/6 fl oz | Groseille (redcurrant) syrup |
| 1 dash | La Fée Parisienne absinthe |
Read about cocktail measures and measuring.
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:
Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.
NINETEEN-TWENTY COCKTAIL.
Harry Craddock, 1930
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
Nutrition:
There are approximately 100 calories in one serving of Nineteen Twenty Cocktail.
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