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 liqueur |
| 3⁄4 fl oz | Freshly squeezed orange juice |
| 1⁄4 fl oz | Freshly squeezed lemon juice |
| 1⁄12 fl oz | Giffard Grenadine Syrup |
| 1⁄12 fl oz | Giffard Sugar Cane Syrup |
| 1 dash | Orange bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
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 (Simon Difford) in August 2016. Please see our Red Lion encyclopedia page for the full story.
Join the Discussion
... comment(s) for Red Lion (Difford's recipe)
You must log in to your account to make a comment.