Lily

Difford's Guide
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Serve in a

Coupe glass

Garnish:

Lemon zest twist

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.

Nutrition:

There are approximately 188 calories in one serving of Lily.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from
Difford's Guide
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