Tulip

The TULIP is a semi-sweet cocktail, but not excessively sweet, perfect for spring. It is complex and somewhat floral from applejack (or calvados), apricot liqueur and lemon juice. The mix is traced back to Harry Craddock’s The Savoy Cocktail Book, published in 1930.

Requirements: applejack (Laird’s preferred) or calvados, sweet vermouth (Italian preferred), apricot liqueur (or apricot brandy), fresh lemon juice

• 1 oz. applejack or calvados
• 1 oz. sweet vermouth
• 1/2 oz. apricot liqueur (preferred) or apricot brandy
• 1/2 oz. fresh lemon juice
• 1 lemon twist for garnish (optional)

Add ingredients to an ice-filled shaker. Shake vigorously and strain into a chilled cocktail glass. Garnish with a lemon peel (optional).

Comments: This cocktail leaves you wondering why it isn’t on every bar menu. It strikes a nice balance between tart and sweet, making it an excellent pre-dinner drink or a refreshing choice at any time. The fullness of its multiple fruit flavors keeps it interesting. The Tulip cocktail is easy to make at home and remains delicious even if the preferred brands aren’t available..

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Harvard — https://keetscocktails.com/harvard-2/

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