|1 1/2 fl oz||Rutte Dry Gin|
|1/2 fl oz||Kirschwasser (cherry) eau-de-vie|
|1/2 fl oz||Noilly Prat Extra Dry|
|1/3 fl oz||Groseille (redcurrant) syrup|
|1 dash||Orange bitters|
Boozy and delicately flavoured – the combination of redcurrant syrup and kirsch is almost rose water-like.
Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.