Caruso Cocktail

Difford's Guide
User Rating (12 ratings)

Serve in a

Coupe glass

Garnish:

Float mint leaf or peg to rim

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

1 fl oz Rutte Dry Gin
1 fl oz Noilly Prat Extra Dry
1 fl oz Giffard Peppermint Pastille crème de menthe
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Review:

Emerald green with full-on mint. Good as a digestif after a tenor-sized meal. This was originally a shaken drink and despite modern-day convention, we prefer this drink opened and cooled by a vigorous shake. If all those bubbles upset you, then perhaps throw or, as a last resort stir.

History:

Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book, this cocktail was created at The Savoy for the tenor Enrico Caruso in the early 20th century.

CARUSO COCKTAIL.
1/3 Dry Gin.
1/3 French Vermouth.
1/3 Green Crème de Menthe.
Shake well and strain into cocktail glass.

Harry Craddock, 1930

Nutrition:

One serving of Caruso Cocktail contains 174 calories.

Alcohol content:

  • 1.4 standard drinks
  • 22.04% alc./vol. (44.08° proof)
  • 19.8 grams of pure alcohol
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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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.
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