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:
One serving of Froth Blower Cocktail contains 125 calories.
Alcohol content:
- 1.2 standard drinks
- 19.82% alc./vol. (39.64° proof)
- 17.3 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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