Name: Lily
Total time: 2 min
Cuisine: Cocktail
Ingredients: 30 ml Gin; 30 ml Crème de noyau; 30 ml Aromatized wine; 7.5 ml Lemon juice

Lily
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Serve in a Coupe glass

Ingredients:
1 oz	Hayman's London Dry Gin
1 oz	Crème de noyau liqueur
1 oz	Aromatized wine (e.g. Lillet Blanc)
¹⁄₄ oz	Lemon juice (freshly squeezed)

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of lemon zest twist.
SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.
EXPRESS lemon zest twist over the cocktail and use as garnish.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

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Review:

Pinky red, gin laced delicate red fruit and almond nuttiness with light white wine and lemon acidity.

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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:

One serving of Lily contains 188 calories

Alcohol content:

1.4 standard drinks
20.07% alc./vol. (20.07° proof)
19.6 grams of pure alcohol

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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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Simon Sedgley

25th January at 13:50

A very elegant cocktail. We don't have the liqueur so we go with 15ml Amaretto and 10ml pomegranate juice. And Cocchi Americano is lovely as the wine. As well, we nudge it towards the sour by doubling the juice to 15ml. In that configuration, we recently served a toast amongst friends and family to a fine young woman whose name is, of course, Lily.

Tuna Cubed

11th October 2024 at 04:35

Bought a bottle of creme de noyaux on the basis of Tempus Fugit's reputation, never having tried it. Almost the entire bottle has gone in to these delicious concoctions.

I will try one with the Cocchi Americano...as soon as I can get my hands on some more creme de noyaux