Garnish:
Lemon zest twist (discarded)
How to make:
POUR liqueur into base of chilled glass. SHAKE the rest of ingredients with ice and strain back into shaker. SHAKE again without ice (dry shake) and slowly fine strain into liqueur primed glass so contents of shaker float over liqueur.
| 1⁄3 fl oz | Créme de violette liqueur |
| 2 fl oz | Rutte Dry Gin |
| 1⁄2 fl oz | Freshly squeezed lemon juice |
| 1⁄4 fl oz | Giffard Sugar Cane Syrup |
| 1⁄2 fl oz | Pasteurised egg white |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
Looks stunning and gives the drinker the option to sip or swirl to mix the sweet liqueur base into the body of the drink.
History:
In 1915 this drink was reported in New York's Day by Day newspaper as follows, "Sailors who come to Broadway for a touch of high life have invented a new drink called The Submarine Kiss. The liquid combination is a milky white above and purple below and the submarine effect is secured after drinking about three."
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