1/2 oz Brandy (Foret)
1/2 oz Curaçao (Senior Curaçao)
1/2 oz Lemon Juice
1/2 oz Orange Juice (*)
Shake with ice and strain into an ice-filled rocks glass. Garnish with a lemon twist.
(*) The recipe was provided as 1/2 oz (7 mL). I ended up using the 1/2 oz instead of the 7 mL (which would be 1/4 oz) here.
Two Fridays ago, at the beginning of the cocktail hour, I decided to make the Tiger Lily that I spotted in the Big Bartender's Book. The source of the recipe is Ted Saucier's Bottom's Up; I had held off on making the recipe for a while since I could not spot the drink in my copy of Saucier and figured that there was a mis-attribution. I finally realized that the recipe resides in the 1951 first edition version and not in my 1962 second edition of the book. The Tiger Lily is credited to Robert Bushnell, and I have no further explanation for the recipe's removal.