Tulip Cocktail

Tulip Cocktail image

Serve in

Martini glass...
1 fl oz Berneroy Fine Calvados
½ fl oz Apricot brandy liqueur
1 fl oz Martini Rosso vermouth
½ fl oz Freshly squeezed lemon juice
½ fl oz Chilled water (omit if wet ice)
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How to make:

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

Garnish:

Lemon zest twist

Comment:

Rich but balanced with bags of fruit: apple, apricot and lemon.

About:

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

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