Name: Tulane
Total time: 3 min
Cuisine: Cocktail
Ingredients: 40 ml Gin; 30 ml Dry vermouth; 22.5 ml Strawberry liqueur

Tulane
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Glass:

Serve in a Coupe glass

Ingredients:
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

Read about cocktail measures and measuring

Prepare:

Select and pre-chill a COUPE GLASS.
Prepare garnish of fresh strawberry.

How to make:

STIR all ingredients with ice.
FINE STRAIN into chilled glass.

Garnish:

Garnish with strawberry on rim.

Allergens:

Recipe contains the following allergens:

Dry vermouth - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Subtly fruity and more properly Martini-like than a contemporary Strawberry Martini.

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History:

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
½ Martini Vermouth
½ Cotes' Plymouth Gin
1 Barspoon Strawberry Brandy
R. de Fleury, 1700 Cocktails for the Man Behind the Bar, 1934

TULANE
Courtesy, The Roosevelt, New Orleans
⅓ dry gin
⅓ French vermouth
⅓ strawberry brandy
Shake well with ice, and strain into chilled glass.
Ted Saucier, Bottoms Up, 1951

Nutrition:

One serving of Tulane contains 191 calories

Alcohol content:

1.4 standard drinks
21.69% alc./vol. (43.38° proof)
20.1 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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