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 (or other aromatized wine) |
| 1/6 fl oz | Giffard Abricot du Roussillon liqueur |
Read about cocktail measures and measuring.
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 (Originally made with Kina Lillet so this drink cocktail benefits from being made with a blend of kina-aromatised-wines.)
Variant:
History:
Adapted from a recipe created in Harry Craddock's 1930 The Savoy Cocktail Book.
EDDIE BROWN COCKTAIL.
Harry Craddock, 1930
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.
Nutrition:
One serving of Eddie Brown contains 156 calories.
Alcohol content:
- 1.6 standard drinks
- 28.73% alc./vol. (57.46° proof)
- 23 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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