Garnish:
Lemon zest twist (discarded)
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
| 1 2/3 fl oz | Rutte Dry Gin |
| 1/4 fl oz | Giffard Grenadine syrup |
| 1 fl oz | Pasteurised egg white |
Read about cocktail measures and measuring.
Review:
Salmon-pink and very frothy but surprisingly complex and tasty.
History:
Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.
FROTH BLOWER COCKTAIL.
Harry Craddock, 1930
The White of 1 Egg.
1 Teaspoon Grenadine.
1 Glass Plymouth Gin.
Shake well and strain into port wine glass.
Nutrition:
There are approximately 125 calories in one serving of Froth Blower Cocktail.
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
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