'75' Cocktail (Vermeire's 1922 recipe)

'75' Cocktail (Vermeire's 1922 recipe) image

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1⅓ fl oz Rutte Dry Gin
fl oz Berneroy Fine Calvados
fl oz Jugo de limón recién exprimido
¼ fl oz Giffard Grenadine Syrup
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Cómo se hace:

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


Lemon zest twist


Spirituous dry and fruity with the botanicals in the gin adding depth of flavour to the other fruity ingredients.

Acerca de:

Adapted from a recipe by Henry Tépé of Henry's Bar, Paris, France, originally published in Robert Vermeire’s 1922 book Cocktails- How to Mix It.

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Pomegranate (grenadine) syrup

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