Xanthia

Difford's Guide
User Rating (8 ratings)

Serve in a

Nick & Nora glass

Photographed in an

UB Nick and Nora Gold 6oz

Garnish:

Luxardo maraschino cherry

How to make:

STIR all ingredients with ice and strain into chilled glass.

2/3 fl oz Rutte Dry Gin
2/3 fl oz Cherry Heering Liqueur
2/3 fl oz Yellow Chartreuse liqueur
2 dash Bob's Abbotts Bitters
1/4 fl oz Chilled water (omit if using wet ice)
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Difford’s Guide to Cocktails Fifteenth Edition image

Difford’s Guide to Cocktails Fifteenth Edition

Twenty years in the making, this 2kg hardback is the most comprehensive cocktail book we have ever produced with 3,000 recipes all accompanied by a photograph.

Buy it here

Review:

A couple of dashes of bitters adds balance and complexity to this herbal gin-laced cherry flavoured after-dinner cocktail.

Gentle
Boozy
Sweet
Dry/sour

Variant:

We have Jason Clapham, a regular contributor this this site, to thank for this drier version: 2 gin, 1 cherry brandy, 2 bar spoons Green Chartreuse, with a lemon zest twist.

History:

Adapted from Harry Craddock's 1930 The Savoy Cocktail Book which calls for equal parts gin, cherry brandy and Yellow Chartreuse, stipulating to "Shake well and strain into cocktail glass."

Nutrition:

There are approximately 186 calories in one serving of Xanthia.

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Difford’s Guide to Cocktails Fifteenth Edition image

Difford’s Guide to Cocktails Fifteenth Edition

Twenty years in the making, this 2kg hardback is the most comprehensive cocktail book we have ever produced with 3,000 recipes all accompanied by a photograph.

Buy it here

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