Serve inNick & Nora glass
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|
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.
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
- 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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