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Old Etonian
This Wet Martini-style cocktail is basically, a Fairbanks No.2 but with Lillet in place of dry vermouth
John CARR
21st January at 13:35
Highly drinkable. I used Simon’s suggested noyau sub of amaretto and a dash of grenadine for colour. I added the bitters as a spritz on top. Salut!
8th September at 02:31
I now have Tempus Fugit Creme de Noyaux and can say that subbing with amaretto will be noticeably different. Not meaning bad, but definitely different. One change I did make, after seeing the comments by several Discerning Drinkers regarding the closely related Lily Cocktail, was to replace Lillet Blanc by Cocchi Americano. This probably resulted in a more flavorful, bitter drink, which we both enjoyed. Don't know if old Etonians will agree, but we can recommend it.
21st January at 13:39
The 5ml touch of almond/kernel works beautifully and harmoniously, adding depth to the spirits, wine, herbal and fruity characters of the gin and Lillet. Recommended.
17th October 2024 at 21:28
I’m surprised Difford’s Guide doesn’t also feature the Harrovian cocktail, from the Savoy Cocktail Book, as Harrow is supposed to be the rival school to Eton!
18th October 2024 at 10:20
Agreed, it's a glaring omission. I've added a draft Harrovian recipe to our Early Access Cocktails ahead of perfecting in the coming days and photography.
29th May 2023 at 18:16
My eyebrow raised at the ratio of Lillet to gin, but wow, this Lillet-forward cocktail really works.
10th July 2022 at 22:45
Did not have crème de nayou, so subbed amaretto and it was delicious
23rd December 2024 at 01:08
Amaretto works great in this rather unusual cocktail. I agree: delicious!
15th September 2023 at 21:20
Yes, I had the same problem, so subbed in my homemade whitebeam bud liqueur which has a comparable almondy profile. It works beautifully!