Garnish:
Lemon zest twist (discarded)
How to make:
POUR liqueur into base of chilled glass. SHAKE the rest of the ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and carefully fine strain into the liqueur-primed glass so contents of shaker float over liqueur.
| 1/3 fl oz | Crème Yvette liqueur |
| 2 fl oz | Rutte Dry Gin |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 1/4 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°brix) |
| 1/2 fl oz | Pasteurised egg white (or aquafaba) |
Read about cocktail measures and measuring.
Review:
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:
This cocktail is mentioned in O. O. McIntyre's New-York-Day-By-Day column in The Washington Herald on the 24th November 1915, "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."
Nutrition:
One serving of Submarine Kiss contains 192 calories.
Alcohol content:
- 1.6 standard drinks
- 21.43% alc./vol. (42.86° proof)
- 23 grams of pure alcohol
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