Xanthia
Ingredients
- 2⁄3 oz Tanqueray London Dry Gin
- 2⁄3 oz Heering Cherry Liqueur
- 2⁄3 oz Yellow Chartreuse
- 2 dash Bob's Abbotts bitters
- 1⁄4 oz Chilled water omit if using wet ice
Method
Glass:
Photographed in an UB Nick and Nora Gold 6oz
Prepare:
- Select and pre-chill a NICK & NORA GLASS.
- Prepare garnish of Luxardo Maraschino Cherry.
Method:
- STIR all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish:
- Garnish with maraschino cherry.
Nutrition:
One serving of Xanthia contains 184 calories
History:
Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.
Review:
A couple of dashes of bitters add balance and complexity to this herbal, gin-laced, cherry-flavoured after-dinner cocktail.
