Bernice

Difford's Guide
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Serve in a

Coupe glass

Garnish:

Mint leaf pegged to rim or float very tip of mint sprig

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

1 2/3 fl oz Ketel One Vodka
1/4 fl oz Galliano L'Autentico liqueur
1/2 fl oz Lime juice (freshly squeezed)
1/3 fl oz Sugar syrup (rich) 2 sugar to 1 water
1 dash La Fée Parisienne absinthe
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Review:

Best described as "A vodka daiquiri with a hint of herbal peppermint courtesy of Galliano."

History:

Adapted from a recipe in Ted Saucier's 1951 book, Bottoms Up!, this cocktail also appears in The U.K.B.G. Guide to Drinks 2nd edition published 1955, which informs this was the winning cocktail in the 1950 "U.K.B.G., U.S.A (West Coast) Cocktail Competition" where it was made by "C. S. Berner." The recipe given is: "Shake well 1oz Vodka (Smirnoff), ½ Galliano Liqueur, 3 drops Veritas (Pernod Fils), juice of ½ lime."

Nutrition:

There are approximately 152 calories in one serving of Bernice.

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