Serve in a
Collins glassGarnish:
Crown with few dashes Angostura bitters on drinks ice peak, plus juniper berries
How to make:
POUR all ingredients into chilled glass and two-thirds fill with crushed ice. SWIZZLE with a swizzle stick (or churn with a barspoon). Add more crushed ice to fill and SWIZZLE some more. Serve with straws.
| 2 fl oz | Rutte Dry Gin |
| 1 fl oz | Freshly squeezed lime juice |
| 2⁄3 fl oz | Giffard Sugar Cane Syrup |
| 1 dash | Angostura or other aromatic bitters |
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Comment:
Somewhat reminiscent of a frozen gimlet – the combination of gin and lime shines in this freshening swizzle.
About:
Adapted from Harry Craddock’s 1930 The Savoy Cocktail Book.
