Serve in a
Coupe glassGarnish:
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 | Créme de violette liqueur |
| 2⁄3 fl oz | Freshly squeezed lemon juice |
| 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 blue above.
Comment:
Silky berry fruit fortified with gin and balanced with lemon juice and dry vermouth.
About:
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.
