Garnish:
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.
Our review:
Somewhat reminiscent of a frozen gimlet – the combination of gin and lime shines in this freshening swizzle.
History:
Adapted from Harry Craddock’s 1930 The Savoy Cocktail Book.
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