| 1 1/3 fl oz | Strucchi Dry Vermouth |
| 1/3 fl oz | Kirschwasser (cherry) eau-de-vie |
| 1/3 fl oz | Hayman's London Dry Gin |
| 1/6 fl oz | Groseille (redcurrant) syrup |
| 1 dash | La Fée Parisienne absinthe |
How to make:
- Select and pre-chill a Nick & Nora glass.
- Prepare garnish of redcurrant bunch laid across rim.
- STIR all ingredients with ice.
- FINE STRAIN into chilled glass.
Allergens:
Recipe contains the following allergens:
- Strucchi Dry Vermouth – Sulphur Dioxide/Sulphites
Strength & taste guide:
Review:
Bite-sized and delicately flavoured – the combination of redcurrant syrup and kirsch is almost rose water-like, diluted by dry vermouth with a splash of gin adding botanical complexity.
History:
The Nineteen-Twenty Cocktail first appears in Harry McElhone's 1922 Harry's ABC of Mixing Cocktails and also notably in Harry Craddock's 1930 The Savoy Cocktail Book.
Nineteen-Twenty Cocktail.
Harry McElhone, Harry's ABC of Mixing Cocktails, 1922
1 dash of Ansinthe, 1/6 Pernod Kirschwasser, 1/6Crystal Gin, 2/3 French Vermouth, 1 teaspoon of Groiselle Syrup.
Shake well and strain into cocktail glass.
NINETEEN-TWENTY COCKTAIL.
Harry Craddock, The Savoy Cocktail Book, 1930
1 Teaspoonful Groseille Syrup.
1/6 Pernod Kirsch.
1/6 Crystal Gin.
2/3 French Vermouth.
1 Dash Absinthe.
Shake well and strain into cocktail glass
Nutrition:
100 calories
Alcohol content:
- 0.9 standard drinks
- 19.33% alc./vol. (38.66° proof)
- 12.6 grams of pure alcohol
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