Name: Caruso Cocktail
Total time: 3 min
Cuisine: Cocktail
Ingredients: 30 ml Gin; 30 ml Dry vermouth; 30 ml Green crème de menthe

Caruso Cocktail
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Serve in a Coupe glass

Ingredients:
1 oz	Hayman's London Dry Gin
1 oz	Strucchi Dry Vermouth
1 oz	Giffard Peppermint Pastille crème de menthe

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of float mint leaf or peg to rim.
SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.

Allergens:

Recipe contains the following allergens:

Dry vermouth - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

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.

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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

More cocktails by Harry Craddock

Nutrition:

One serving of Caruso Cocktail contains 181 calories

Alcohol content:

1.3 standard drinks
19.66% alc./vol. (19.66° proof)
17.7 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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Showing 8 comments for Caruso Cocktail.
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George Boyd

20th February 2024 at 19:23

I love mint so I find this a very nice cocktail indeed! If you don't like mint
dom't try it!

adrian lord

29th June 2023 at 06:26

Too minty and sweet at these equal ratios for my tastes. I might dial back the crème de menthe to 20mls next time.

Ernst Lindhout

16th June 2023 at 21:59

I used probably the wrong dry vermouth. It is very mint almost menthol forward. Next try it with noilly prat instead of dry martini.

Chris Dimal

5th June 2023 at 10:21

Wow, really, really dry, especially when paired with a dessert. Works as a bitter digestif, but not for me overall.

Andy Parnell-Hopkinson

14th April 2023 at 18:28

Very well balanced.

Jack Reid

26th March 2022 at 05:15

This looks great (though everyone assumed it was Midori; mine came out a lighter green than the picture) but I'd probably go a little less Creme de Menth next time--it really was "full-on mint". I agree completely with the shaking recommendation.

Alex Foster

13th November 2021 at 00:04

Maybe less vermouth?

Chris Jones

15th January 2021 at 19:13

Not unpleasant, but feels like it's missing something

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