Pruneaux

Pruneaux image

Serve in

Martini glass...
fl oz Rutte Dry Gin
1 fl oz Amontillado sherry
½ fl oz Pedro Ximénez sherry
¾ fl oz Freshly squeezed orange juice
¾ fl oz Prune syrup (from tinned fruit)
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How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

Garnish:

Prunes

Comment:

Sherried prunes further fortified by gin.

About:

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

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