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Campden Cocktail (Louison)

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Gin stirred with triple sec and Lillet Blanc, with the gin in front, light orange sweetness and a soft, wine-based roundness from the Lillet. Created by Bob Louison at the Lobster Bar, Island Shangri-La, Hong Kong.

Similar names: Campden

Bob Louison of the Lobster Bar at Island Shangri-La in Hong Kong based this drink on the Campden Cocktail in Harry Craddock's "The Savoy Cocktail Book". Craddock's version used gin, Cointreau and Kina Lillet in equal parts, and Kina Lillet is no longer made.

Method
Stirred
Glass
coupe
Difficulty
Easy
Flavor Profile
Bitter
Citrus
Dry
Floral
Herbal
Strong

Ingredients

Servings:
1
Your bar: 0/3
Gin
45 ml
Triple Sec
15 ml
Lillet Blanc
15 ml
🌱 Vegan🌾 Gluten-free🍷 Contains sulphites

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Instructions

  1. Combine the ingredients over ice, then stir well.
  2. Strain the mixture into a cold Nick and Nora glass or a coupe.
  3. Finish by twisting an orange peel over the top for garnish.

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