Name: Eddie Brown
Total time: 3 min
Cuisine: Cocktail
Ingredients: 50 ml Gin; 25 ml Aromatized wine; 5 ml Apricot liqueur

Eddie Brown
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Serve in a Coupe glass

Ingredients:
1 ²⁄₃ oz	Hayman's London Dry Gin
⁵⁄₆ oz	Aromatized wine (e.g. Lillet Blanc)
¹⁄₆ oz	Luxardo Apricot Albicocca Liqueur

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of lemon zest twist.
STIR all ingredients with ice.
FINE STRAIN into chilled glass.
EXPRESS lemon zest twist over the cocktail and use as garnish.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

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 (Originally made with Kina Lillet so this drink cocktail benefits from being made with a blend of kina-aromatised-wines.)

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Variant:

Julie Reiner's Gin Blossom

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:

One serving of Eddie Brown contains 156 calories

Alcohol content:

1.5 standard drinks
26.06% alc./vol. (26.06° proof)
20.8 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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John Hinojos

17th June 2024 at 04:43

Used the original Craddock recipe and Cocchi Americano Blanc for the Kina. Was a perfect after-dinner or evening sipper cocktail.

Two Hands, One Drink

19th September 2021 at 19:33

The version of this that I think is best is Julie Reiner's Gin Blossom martini. The use of Apricot Eau-de-vie is so much nicer in this martini-like drink, and in my own testing, I split her use of biano vermouth 50-50 with Cocchi Americano (the Kina Lillet of today, which is in this original recipe...) So somewhere between these two versions I think lies the cocktail you all are looking for. Mine is 2 gin, 1 apricot eau de vie, 1/2 bianco vermouth, 1/2 cocchi, 2 dash orange bitters. Enjoy!

Simon Difford

20th September 2021 at 07:59

I hadn't considered Julie's Gin Blossom. I've now added links between these two cocktails. Many thanks. Look forward to trying your spec.

G. M. Genovese

19th September 2021 at 18:19

Huh, yes E5B, regular blanc (Dolin) didn't quite cut it here. Made this first with the Dolin, then with Kina L'Aero D'or (yes, I've learned to use it carefully, but I'm not following my own advice... and, yes, Cocchi Americano seems an obvious sub now). Finally, I tried this with about a 3:2 blend of the Dolin and Kina and it was much more centered and palatable, but arguably still a tiny touch too saccharine... or... perfect? Chime in!

Simon Difford

20th September 2021 at 07:47

Agreed. With present products on the market, I think a blend is the way to go. I've added a note above linking to my page on kina-aromatised wines with my preferred blend. Many thanks.

Eduar5 Bellini

19th September 2021 at 11:51

I think this is one where Kina Lillet would produce a more balanced drink. Perhaps worth trying with Cocchi Americano.

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