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Napoleon

After dinner/digestif · Aperitivo/aperitif · Bittersweet (e.g. Negroni)

3.8 39 ratings

Ingredients

1 2/3 oz Gin
1/2 oz Red quinquina e.g. Dubonnet, Byrrh
1/4 oz Fernet liqueur
1/4 oz Triple sec
2 drop Saline solution 4:1

How to make

Serve in a coupe glass

Prepare

  1. 1 Select and pre-chill a COUPE GLASS.
  2. 2 Prepare garnish of lemon zest twist.

Method

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

Garnish

  1. 5 EXPRESS lemon zest twist over the cocktail and use as garnish.

Flavour profile

28.3% alc./vol. · 1.6 standard drinks · 155 calories

History

Rust-coloured, spirituous and bittersweet with assertive fernet herbal notes. Suitable as an aperitivo but brilliant as a digestivo.

This drink is adapted from a recipe that appears in Harry Craddock's 1930 The Savoy Cocktail Book. The Napoleon Cocktail is prepared as follows: 1 Dash Fernet Branca. 1 Dash Curaçao. 1 Dash Dubonnet. 1 Glass Dry Gin. Shake well and strain into cocktail glass. Squeeze lemon peel on top.