1 oz Rye (or Bourbon)
1 oz Sherry
1⁄2 oz Lemon juice
1⁄2 oz Redcurrant syrup
Instructions

Shake, Straight Up, Cocktail

Notes

Made with both Jim Beam Bourbon and Russell 6 Rye. Both really excellent. Be careful with Lemon if using Fino -- was a bit dry with Rye.

History

Original recipe is 1/3 Whisky, 1/3 Sherry, 1/6 Lemon juice, 1/6 Groseille syrup (redcurrant)

Cocktail summary
Posted by Dan on 6/06/2010
Created by
Artists' Club, Rue Pigalle, Paris quoted in the Savoy Cocktail Book
Year
1930's
Is of
unknown authenticity
Reference

pg 24 - The Savoy Cocktail Book

Curator
Not yet rated
Average
4 stars
(3 ratings)
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Comments

Curated - reverted recipe to original Savoy ingredients (including vagueness on the part of the Sherry, and Groseille syrup instead of Creme de Cassis). Improved attribution as per the Savoy book.