| 1 1/2 fl oz | Hayman's London Dry Gin |
| 3/4 fl oz | Cointreau triple sec liqueur |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 1/6 fl oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) (optional) |
| 1 dash | Angostura Aromatic Bitters |
Read about cocktail measures and measuring.
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of lemon zest twist.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Strength & taste guide:
Review:
A Gin Sour sweetened with orange liqueur. Harry Craddock's original 1930 recipe calls for 1 part lemon, 1 part triple sec, and 2 parts gin. Depending on your lemons, this tends to produce an overly sour cocktail, hence I've reduced the citrus and added a touch of sugar.
History:
Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.
FINE AND DANDY COCKTAIL.
Harry Craddock, The Savoy Cocktail Book, 1930
¼ Lemon Juice.
¼ Cointreau.
½ Plymouth Gin.
1 Dash Angostura Bitters.
Shake well and strain into cocktail glass.
Nutrition:
One serving of Fine & Dandy contains 170 calories.
Alcohol content:
- 1.5 standard drinks
- 23.18% alc./vol. (46.36° proof)
- 20.4 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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