Serve in aCollins glass
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||Lime juice (freshly squeezed)|
|2/3 fl oz||Giffard Sugar Cane Syrup|
|1 dash||Angostura or other aromatic bitters|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Somewhat reminiscent of a frozen gimlet – the combination of gin and lime shines in this freshening swizzle.
Adapted from Harry Craddock’s 1930 The Savoy Cocktail Book.