Talk:Old Etonian (cocktail)

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Note: The bitters and almond liqueur should be added only when making this drink with Lillet. Originally, the drink was made with Kina Lillet, which was both more sweet and more bitter than the current formulation and these additions were designed to attempt to recreate that character. Cocchi American, on the other hand, is quite similar too the original Kina Lillet and, if used in this recipe, no additions are required.\.

The 1999 edition of the Savoy Cocktail Book lists the components of the Old Etonian as Kina Lillet, Gin, Creme de Noyeau, and Orange Bitters. Was this recipe altered from the original to account for the alteration of the Kina Lillet? ^[1] OldEtonian1618 (talk) 22:37, 8 April 2016 (UTC)OldEtonian1618[reply]

No, several recipes from the 30's that include both Kina Lillet AND orange bitters and creme de noyaux; both the page 114 of the 1930 edition of the Savoy cocktail, and Page 102 of '1700 Cocktails for the man behind the Bar' (R de Fleury, published 1934). I've never seen a recipe without these. However, I've previously removed a paragraph from the main page, but it's returned, so I'll see what other people think. Cocchi Americano is supposed to be close to Kina Lillet, so I think orange bitters and creme de noyaux should STILL be added (and it is a very tasty cocktail). — Preceding unsigned comment added by Paulnh (talk • contribs) 17:20, 19 June 2016 (UTC)[reply]

^ Craddock, Harry, and Peter Dorelli. The Savoy Cocktail Book. London: Pavilion, 1999. Print.

[1] Craddock, Harry, and Peter Dorelli. The Savoy Cocktail Book. London: Pavilion, 1999. Print.

[1]