Eddie Brown

Difford's Guide
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Serve in a

Coupe glass

Garnish:

Lemon zest twist

How to make:

STIR all ingredients with ice and strain into chilled glass.

1 2/3 fl oz Rutte Dry Gin
5/6 fl oz Lillet Blanc
1/6 fl oz Giffard Abricot du Roussillon liqueur
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Review:

Dry gin and dry aromatised wine enriched with the merest splash of apricot liqueur. (Originally made with Kina Lillet so this drink cocktail benefits from being made with a blend of kina-aromatised-wines.)

History:

Adapted from a recipe created in Harry Craddock's 1930 The Savoy Cocktail Book.

EDDIE BROWN COCKTAIL.
2 Dashes Apricot Brandy.
1/3 Glass Kina Lillet.
2/3 Glass Dry Gin.
Shake well and strain into cocktail glass. Squeeze lemon peel on top.

Harry Craddock, 1930

Nutrition:

There are approximately 156 calories in one serving of Eddie Brown.

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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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