|2 fl oz||Bourbon whiskey|
|3⁄4 fl oz||Dutch White Crème de Cacao|
|1⁄4 fl oz||Giffard Grenadine Syrup|
|1⁄2 fl oz||Freshly squeezed lemon juice|
|2 dash||Angostura or other aromatic bitters (optional)|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Fruity, tangy Bourbon, surprisingly dry despite its sweet ingredients.
Recipe adapted from Albert S. Crockett's 1935 'Old Waldorf Bar Days'. The original recipe calls for equal parts lemon juice, bourbon and crème de cacao with a dash of grenadine, and for the drink to be served 'straight-up' - we believe it better suited to being served on the rocks.