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Caruso

Dessert cocktails · Herbal · Short and stirred

3.6 39 ratings

Ingredients

1 oz Gin
1 oz Dry vermouth
1 oz Green crème de menthe

How to make

Serve in a coupe glass

Prepare

  1. 1 Select and pre-chill a COUPE GLASS.
  2. 2 Prepare garnish of mint leaf.

Method

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

Garnish

  1. 5 Garnish with mint leaf floated on the cocktail or pegged/stuck with spot of honey to the rim.

Flavour profile

19.7% alc./vol. · 1.4 standard drinks · 181 calories

History

Emerald green with abundant mint. Suitable as a digestif following a substantial meal. Originally a shaken cocktail, and despite modern convention, opening and cooling by a vigorous shake is preferred. If effervescence is an issue, consider throwing or, as a last resort, stirring.

This cocktail, created at The Savoy in the early 20th century for the tenor Enrico Caruso, is adapted from a recipe found in Harry Craddock's 1930 publication, The Savoy Cocktail Book. CARUSO COCKTAIL. 1/3 Dry Gin. 1/3 French Vermouth. 1/3 Green Crème de Menthe. Shake well and strain into cocktail glass.

Created by Harry Craddock