| 1 fl oz | Calvados / apple brandy / straight applejack |
| 1 fl oz | Strucchi Rosso Vermouth |
| 1/2 fl oz | Luxardo Apricot Albicocca Liqueur |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of lemon zest twist.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Allergens:
Recipe contains the following allergens:
- Strucchi Rosso Vermouth – Sulphur Dioxide/Sulphites
Strength & taste guide:
Review:
Rich but balanced with bags of fruit: apple, apricot and lemon.
History:
Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.
TULIP COCKTAIL.
Harry Craddock, 1930
1/6 Lemon Juice.
1/6 Apricot Brandy.
1/3 Italian Vermouth.
1/3 Calvados or Apple Brandy.
Shake well and strain into cocktail glass.
Nutrition:
149 calories
Alcohol content:
- 1.1 standard drinks
- 17.4% alc./vol. (34.8° proof)
- 15.7 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.
Join the Discussion
... comment(s) for Tulip Cocktail
You must log in to your account to make a comment.