Lily

Difford's Guide

Ingredients

Barware

Coupe
Measuring jigger
Shaker
Strainer
Fine sieve

Flavour Profile

Gentle
Boozy
Sweet
Sour

Nutrition

188 Calories

Styles & Flavours

Lily image

Serve in

Coupe

Garnish:

Luxardo maraschino cherry

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

1 fl oz Rutte Dry Gin
1 fl oz Crème de noyau liqueur
1 fl oz Lillet Blanc
14 fl oz Freshly squeezed lemon juice
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Comment:

Pinky red, gin laced delicate red fruit and almond nuttiness with light white wine and lemon acidity.

Origin:

Adapted from a recipe in Harry Craddock’s 1930 The Savoy Cocktail Book. The original recipe calls for Kina Lillet in place of Lillet Blanc.

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