The Caruso was created for the tenor Enrico Caruso in the early 20th century and was mentioned by Harry Craddock in his The Savoy Cocktail Book by Harry Craddock (1930). The original recipe called for shaking and does work best this way, despite modern convention.
Half-fill a cocktail shaker with ice.
Add all ingredients and shake until well-chilled.
Strain into a chilled cocktail coupe.
0 servings