| 1 1/3 fl oz | Hayman's London Dry Gin (from freezer) |
| 1 fl oz | Strucchi Dry Vermouth (chilled) |
| 3/4 fl oz | Giffard Fraise des Bois liqueur |
Serve in a Coupe glass
One serving of Tulane contains 191 calories
The Tulane first appears in R. de Fleury's 1934 book 1700 Cocktails for the Man Behind the Bar with a barspoon of "Strawberry Brandy" to equal parts vermouth and gin. By 1951, the Tulane morphed into equal parts in Ted Saucier's book Bottoms Up, where the recipe is credited to The Roosevelt in New Orleans.
TULANE
R. de Fleury, 1700 Cocktails for the Man Behind the Bar, 1934
½ Martini Vermouth
½ Cotes' Plymouth Gin
1 Barspoon Strawberry Brandy
TULANE
Ted Saucier, Bottoms Up, 1951
Courtesy, The Roosevelt, New Orleans
⅓ dry gin
⅓ French vermouth
⅓ strawberry brandy
Shake well with ice, and strain into chilled glass.
Subtly fruity and more properly Martini-like than a contemporary Strawberry Martini.
Makes a minimum of 18.5 cocktails.
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