Garnish:
Pineapple wedge
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 2 fl oz | Rutte Dry Gin |
| 1 fl oz | Pineapple juice (fresh pressed) |
| 1/4 fl oz | Giffard Sugar Cane Syrup |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
The original recipe omits sugar but was probably made with sweetened pineapple juice.
History:
Named after Florenz Ziegfeld, the Broadway Impresario, whose widow released the recipe for the 1946 Stork Club Bar Book.
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