Garnish:
Redcurrant bunch laid across rim
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 1/3 fl oz | Dry vermouth |
| 1/3 fl oz | Kirschwasser (cherry) eau-de-vie |
| 1/3 fl oz | Rutte Dry Gin |
| 1/6 fl oz | Groseille (redcurrant) syrup |
| 1 dash | La Fée Parisienne absinthe |
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:
Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.
NINETEEN-TWENTY COCKTAIL.
Harry Craddock, 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
- 19.48% alc./vol. (38.96° proof)
- 12.7 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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