Orange, dried cherry, juniper, bitter
A perfect drink before or after a rich meal. Try it with roast chicken or duck. It pairs well with dishes containing olives or oranges.
This tawny-orange cocktail is quintessentially French, combining a few of our favorite ingredients into luscious notes of apricot-y wonder. The cocktail appears in 1921, thanks to Harry Craddock, one of the most influential mixologists of the 1920s and ’30s. When he caught a whiff of Prohibition in the air, he fled the New York bar scene for the Savoy Hotel in London, where he developed a host of canonical cocktails, among them the Napoleon—a brisk but powerful sipper. White-jacketed and witty, Craddock had legions of followers (many expats among them), who elbowed up to the bar to hear him hold forth on the day’s news.
1½ ounce (45 ml) London Dry gin (Plymouth)
½ ounce (15 ml) Dubonnet Rouge
½ ounce (15 ml) orange curaçao (Pierre Ferrand)
Stir with ice and strain into a chilled coupe glass.