Serve in a
Coupe glassGarnish:
Lemon zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| Rutte Dry Gin | |
| Triple sec liqueur | |
| Giffard Grenadine Syrup | |
| Freshly squeezed lemon juice | |
| Chilled water (omit if using wet ice) |
Comment:
Pale pink, subtle and light.
About:
Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.
