'75' Cocktail (Vermeire's 1922 recipe)

'75' Cocktail (Vermeire's 1922 recipe) image

Serve in

Coupe glass...
1⅓ fl oz Rutte Dry Gin
fl oz Berneroy Fine Calvados
fl oz Freshly squeezed lemon juice
¼ fl oz Giffard Grenadine Syrup
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How to make:

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

Garnish:

Lemon zest twist

Comment:

Spirituous dry and fruity with the botanicals in the gin adding depth of flavour to the other fruity ingredients.

About:

Adapted from a recipe by Henry Tépé of Henry's Bar, Paris, France, originally published in Robert Vermeire’s 1922 book Cocktails- How to Mix It.

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