Submarine Kiss

Serve in a Flute glass

Ingredients:

[edit]

1⁄3 oz	Crème Yvette liqueur
2 oz	Hayman's London Dry Gin
1⁄2 oz	Lemon juice (freshly squeezed)
1⁄4 oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
1⁄2 oz	Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba or Egg white replacement (vegan)

How to make:

1. Select and pre-chill a Flute glass.
2. Prepare garnish of lemon zest twist.
3. POUR liqueur into base of chilled glass.
4. SHAKE other ingredients with ice and strain back into shaker.
5. DRY SHAKE (without ice) to emulsify.
6. Carefully FINE STRAIN into the liqueur-primed glass so contents of shaker float over liqueur.
7. Express lemon zest twist over the cocktail and discard.

Allergens:

Recipe contains the following allergens:

• Egg white (pasteurised) - Eggs

Strength & taste guide:

View readers' comments

Alcohol content:

• 1.4 standard drinks
• 18.8% alc./vol. (18.8° proof)
• 20.2 grams of pure alcohol

• More After dinner/digestif cocktails
• More Classic/vintage cocktails
• More Romantic & Valentine's Day cocktails

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.