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
How to Make It
Step
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.
