Garnish:
Luxardo maraschino cherry
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 fl oz | Rutte Dry Gin |
| 1 fl oz | Crème de noyau liqueur |
| 1 fl oz | Lillet Blanc |
| 1/4 fl oz | Lemon juice (freshly squeezed) |
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Review:
Pinky red, gin laced delicate red fruit and almond nuttiness with light white wine and lemon acidity.
History:
Adapted from a recipe in Harry Craddock’s 1930 The Savoy Cocktail Book. The original recipe calls for Kina Lillet in place of Lillet Blanc.
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