Name: Fluffy Duck
Prep time: 4 min
Total time: 4 min
Yield: 1
Cuisine: Cocktail
Ingredients: 30 ml Gin; 30 ml Advocaat liqueur; 20 ml Triple sec liqueur (40% alc./vol.); 20 ml Orange juice (freshly squeezed); 30 ml Soda (club soda)

Serve in a

Collins glass

Garnish:

Orange slice

How to make:

SHAKE first 4 ingredients with ice and strain into ice-filled glass. TOP with soda.

1 fl oz	Hayman's London Dry Gin
1 fl oz	Warninks Advocaat liqueur
2/3 fl oz	Triple sec liqueur (40% alc./vol.)
2/3 fl oz	Orange juice (freshly squeezed)
1 fl oz	Thomas Henry Soda Water
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Hayman's London Dry Gin, 70cl

£ 26.25 £ 1.14 per cocktail, makes 23 Hayman's London Dry Gin, 70cl

£ 9.46 £ 0.41 per cocktail, makes 23 Warninks Advocaat liqueur, 70cl

£ 17.25 £ 0.75 per cocktail, makes 23

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Gentle

Boozy

Sweet

Dry/sour

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Review:

Light, creamy and easy drinking. Gin prevents this particular duck from being too fluffy.

History:

I'm indebted to Louise Zedda-Sampson, a fellow Discerning Drinker, who shared an advertisement from the Wednesday 15th December 1971 edition of the Potts Point, New South Wales, Australia newspaper which suggests that the Fluffy Duck cocktail was created at the Cauldron Bubbles restaurant on Farrel Avenue in Darlinghurst.

Cauldron BUBBLES
Some of our very best things here at the Cauldron have been arrived at by a process of evolution, rather than any kind of recipe. We have just perfected a beautiful cocktail, which we call the Fluffy Duck. The recipe?

Over ice mix 1/3oz. Gin, 1/3oz. Bacardi, 1/3oz. Vodka, a big dash of Advocat and a freshly squeezed orange. Shake well and strain into a cocktail glass.

All through the year, the Cauldron is noted for the fact that except for Mondays we are always open. Well, greatly daring, we have decided to close for two days - Christmas Day and Boxing Day, but our Christmas Eve special menu will be a perfect start to The Festive round.

Beginning with Smoked Salmon, the main course is Filet de Boeuf Wellington, a truly magnificent dish - the whole Filet, smothered in spiced vegetables and baked whole, in a puff pastry crust. We will serve it with Pommes Parisienne, and garden fresh vegetables. Dessert is Creme a la Orange - mouthwatering don't you think? Worth a trip to Farrell Avenue at the Top -of the Cross? Wise to book - .31-1523.

We want to wish all our patrons and friends (and the former almost inevitably become the latter) all the happy things of the Christmas season and we hope to bring you even better food and more Fluffy Ducks in the year to come.

See you,
John & Bruce.
Potts Point newspaper, 15/Dec/1971

There are few references to the Fluffy Duck in cocktail books but I did find a recipe in Helen Spence's 1985, Cocktails For Two.

FLUFFY DUCK
Into an ice-filled glass pour two parts gin, two parts advocaat, one part Cointreau and one part orange juice. Stir in soda water to top up and serve with straws.
Helen Spence, Cocktails For Two, 1985

Alcohol content:

1.5 standard drinks
15.83% alc./vol. (31.66° proof)
20.6 grams of pure alcohol

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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.