1 1⁄2 oz Gin
3⁄4 oz Aromatized wine, Lillet
1 ds Bitters, Angostura (or orange bitters)
1 twst Orange peel (flamed, as garnish)

Shake all together with ice and strain into chilled cocktail glass. Garnish with flamed orange peel.


The Savoy has this as 2:1:1, with Angostura and no garnish.

Cocktail summary
Created by
Dale Degroff, "The Craft of the Cocktail", after The Savoy Cocktail Book, 1930
Is an
altered recipe

"The Craft of the Cocktail", pg. 72

Not yet rated
3.5 stars
(7 ratings)
Cocktail Book
Log in or sign up to start building your Cocktail Book.
From other users
  • Bumped the ratio to 1.5 - .75 - .75 and used Peychauds. Nice afternoon drink. — ★★★
Similar cocktails
  • Satantango — Gin, Aromatized wine, Maurin Quina, Dry vermouth, PInk grapefruit juice
  • Edgewood — Gin, Sweet vermouth, Aromatized wine, Grapefruit juice
  • Jackline — Gin, Aromatized wine, Grapefruit juice
  • Lucien Gaudin Cocktail — Gin, Triple sec, Campari, Dry vermouth, Orange peel
  • Sweet Tooth — Gin, Dry vermouth, Orange juice, Mint syrup, Orange flower water

Curated this to conform with the Style Guidelines: Changed Lillet Blonde to Lillet, removed fresh from OJ. Updated attribution, gave cite for Craft of the Cocktail and Savoy.