Garnish:
Half rim glass with orange juice and sugar-coated rim & orange zest twist (discarded)
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1/2 fl oz | Rutte Dry Gin |
| 3/4 fl oz | Grand Marnier or other cognac orange liqueur |
| 3/4 fl oz | Orange juice (freshly squeezed) |
| 1/4 fl oz | Lemon juice (freshly squeezed) |
| 1/12 fl oz | Giffard Grenadine syrup |
| 1/12 fl oz | Sugar syrup (rich) 2 sugar to 1 water |
| 1 dash | Orange Bitters by Angostura |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
The sophisticated drinker's answer to a gin and juice with dry gin and Grand Marnier liqueur made all the more fruity with orange juice, lemon juice and pomegranate syrup.
History:
Adapted from Arthur Tarling's 1933 competition winning recipe by yours truly in August 2016. See the full story behind the Red Lion cocktail
Nutrition:
There are approximately 167 calories in one serving of Red Lion (Difford's recipe).
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