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All cocktails Nineteen Twenty

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Nineteen Twenty

Aperitivo/aperitif · Classic/vintage · 1920

4.1 9 ratings

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Ingredients

1 1/3 oz Dry vermouth
1/3 oz Kirschwasser
1/3 oz Gin
1/6 oz Groseille syrup
1 dash Absinthe

How to make

Serve in a nick & nora glass

Prepare

  1. 1 Select and pre-chill a NICK & NORA GLASS.
  2. 2 Prepare garnish of redcurrant bunch.

Method

  1. 3 STIR all ingredients with ice.
  2. 4 FINE STRAIN into chilled glass.

Garnish

  1. 5 Garnish with redcurrant bunch laid across rim.

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Flavour profile

19.1% alc./vol. · 0.9 standard drinks · 103 calories

History

A small, delicately flavoured drink: the redcurrant syrup and kirsch combine like rose water, softened by dry vermouth and a splash of gin for botanical depth.

The Nineteen-Twenty Cocktail made its debut in Harry McElhone's 1922 publication, Harry's ABC of Mixing Cocktails. It also featured prominently in Harry Craddock's 1930 work, The Savoy Cocktail Book. The recipe as listed in Harry's ABC of Mixing Cocktails is as follows: Nineteen-Twenty Cocktail. 1 dash of Ansinthe, 1/6 Pernod Kirschwasser, 1/6Crystal Gin, 2/3 French Vermouth, 1 teaspoon of Groiselle Syrup. Shake well and strain into cocktail glass. Craddock's version from The Savoy Cocktail Book presents the ingredients as: NINETEEN-TWENTY COCKTAIL. 1 Teaspoonful Groseille Syrup. 1/6 Pernod Kirsch. 1/6 Crystal Gin. 2/3 French Vermouth. 1 Dash Absinthe. Shake well and strain into cocktail glass