Garnish:
Dust with grated nutmeg
How to make:
DRY SHAKE all ingredients (without ice). SHAKE again with ice and fine strain into chilled glass.
| 2 fl oz | Rutte Dry Gin |
| 1/3 fl oz | Noilly Prat Extra Dry |
| 2/3 fl oz | Crème de violette liqueur |
| 2/3 fl oz | Lemon juice (freshly squeezed) |
| 2 dash | Angostura or other aromatic bitters |
| 1/2 fl oz | Pasteurised egg white |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Our comment:
Silky berry fruit fortified with gin and balanced with lemon juice and dry vermouth.
History:
Created in 2009 by Ryan Chetiyawardana at Bramble Bar and Lounge, Edinburgh, Scotland. Originally based on Martin Miller's gin, this cocktail won the brand's UK Lost and Stolen competition.
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