Flatiron Lounge • New York City
According to Harry Craddock's seminal Savoy Cocktail Book of 1930, this tart cocktail should be consumed as a pick-me-up. "Four of these taken in swift succession," he advised, "will unrevive the corpse again."
Plus: Ultimate Cocktail Guide
1 ounce Lillet Blanc
1 ounce fresh lemon juice
2 brandied cherries, skewered on a pick
Dash of pastis
1 ounce Cointreau or other triple sec
1 ounce gin
How to Make It
Fill a cocktail shaker with ice. Add the gin, Cointreau, Lillet Blanc, fresh lemon juice and dash of pastis and shake vigorously. Strain into a chilled martini glass and garnish with the skewered brandied cherries.
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