Tulip Cocktail

Difford's Guide

Ingredients

Barware

Martini glass
Measuring jigger
Shaker
Strainer
Fine sieve

Nutrition

149 calories
Tulip Cocktail image

Serve in

Martini glass

Garnish:

Lemon zest twist

How to make:

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

1 fl oz Calvados brandy
12 fl oz Giffard Abricot du Roussillon
1 fl oz Martini Rosso sweet vermouth
12 fl oz Freshly squeezed lemon juice
12 fl oz Chilled water (omit if wet ice)
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Our comment:

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

History:

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

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