Garnish:
Lemon zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
1 1/2 fl oz | Hayman's London Dry Gin |
3/4 fl oz | Triple sec liqueur (40% alc./vol.) |
1/2 fl oz | Lemon juice (freshly squeezed) |
1/6 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) (optional) |
1 dash | Angostura Aromatic Bitters |
Review:
A Gin Sour sweetened with orange liqueur. Harry Craddock's original 1930 recipe calls for 1 part lemon, 1 part triple sec, and 2 parts gin. Depending on your lemons, this tends to produce an overly sour cocktail, hence I've reduced the citrus and added a touch of sugar.
History:
Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.
FINE AND DANDY COCKTAIL.
Harry Craddock, The Savoy Cocktail Book, 1930
¼ Lemon Juice.
¼ Cointreau.
½ Plymouth Gin.
1 Dash Angostura Bitters.
Shake well and strain into cocktail glass.
Nutrition:
170 calories
Alcohol content:
- 1.6 standard drinks
- 25.42% alc./vol. (50.84° proof)
- 22.3 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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