Garnish:
Luxardo maraschino cherry
How to make:
STIR all ingredients with ice and strain into chilled glass.
1 1/2 fl oz | Hayman's London Dry Gin |
3/4 fl oz | Strucchi Rosso Vermouth |
3/4 fl oz | Dubonnet/French rouge aromatised wine |
1/12 fl oz | Luxardo Maraschino liqueur |
1/12 fl oz | Mandarine Napoleon liqueur |
Review:
Bittersweet with herbal botanical complexity.
History:
Adapted from a recipe in W. J. Tarling's 1937 Café Royal Cocktail Book where the invention of this cocktail is credited to "F. G. Hunt". We've used a mandarin liqueur, but the original recipe calls for Van Der Hum tangerine liqueur. The original recipe is also shaken rather than stirred. (Our thanks to Jason Clapham of Oxford, England for bringing this recipe to our attention and suggesting the use of Mandarine Napoléon.)
Nutrition:
162 calories
Alcohol content:
- 1.7 standard drinks
- 24.32% alc./vol. (48.64° proof)
- 23.1 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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