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
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
(5 ratings)
YieldsDrink
Cocktail Book
Log in or sign up to start building your Cocktail Book.
Similar cocktails
  • Scofflaw Cocktail (Harry MacElhone) — Canadian whisky, Dry vermouth, Orange bitters, Lemon juice, Grenadine
  • Scofflaw — Rye, Dry vermouth, Lemon juice, Grenadine, Lemon peel
  • The Japalac Cocktail — Rye, Dry vermouth, Orange juice, Raspberry syrup
  • Blackberry on Rye — Red wine, Rye, Bitters, Lemon juice, Simple syrup, Blackberry
  • Bologna Sour — Bourbon, Lambrusco, Amaro Montenegro, Bitters, Lemon juice, Simple syrup
  • Aztec Conquest — Bourbon, Fino sherry, Triple sec, Orange bitters, Chocolate extract
  • Spinning Away — Brandy, Dry vermouth, Herbal liqueur, Licor 43, Bitters, Lemon juice, Orgeat
  • Baumé Squad — Bourbon, Red wine, Bitters, Lemon juice, Orange juice, Grenadine, Orange peel
  • The Dandy Randy — Brandy, Limoncello, Dry sake, Dry vermouth, Aztec Chocolate bitters
  • O'Gara — Tennessee whiskey, Tawny port, Cynar, Lemon juice, Simple syrup
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.