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 | Grenadine/pomegranate syrup (2:1) |
| 1/12 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°brix) |
| 1 dash | Orange Bitters by Angostura |
Read about cocktail measures and measuring.
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 Red Lion recipe by yours truly in August 2016.
Red Lion cocktail history
Nutrition:
One serving of Red Lion (Difford's recipe) contains 175 calories.
Alcohol content:
- 1.6 standard drinks
- 22.31% alc./vol. (44.62° proof)
- 22.9 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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