Garnish:
Lemon zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 2 fl oz | Rutte Dry Gin |
| 1/2 fl oz | Triple sec liqueur (40%) |
| 1/2 fl oz | Giffard Grenadine Syrup |
| 1/4 fl oz | Lemon juice (freshly squeezed) |
| 1/2 fl oz | Chilled water (omit if using wet ice) |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
Pale pink, subtle and light.
History:
Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.
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