Garnish:
Luxardo maraschino cherry
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 1/2 fl oz | Rutte Dry Gin |
| 3/4 fl oz | Martini Rosso sweet vermouth |
| 3/4 fl oz | Dubonnet Red |
| 1/12 fl oz | Luxardo Maraschino liqueur |
| 1/12 fl oz | Mandarine Napoleon liqueur |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Our comment:
Bittersweet with herbal botanical complexity.
History:
Adapted from a recipe in W. J. Tarling's 1937 Café Royal Cocktail Book where the invention of this cocktail is credited to "F. G. Hunt". We've used a mandarin liqueur, but the original recipe calls for Van Der Hum tangerine liqueur. The original recipe is also shaken rather than stirred. (Our thanks to Jason Clapham of Oxford, England for bringing this recipe to our attention and suggesting the use of Mandarine Napoléon.)
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