Green Park

Difford's Guide
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Serve in a

Coupe glass

Garnish:

Basil leaf

How to make:

Lightly MUDDLE basil in base of shaker (just to bruise). Add other ingredients, SHAKE with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.

6 fresh Basil leaves
1 2/3 fl oz Portobello Old Tom
1 fl oz Lemon juice (freshly squeezed)
1/2 fl oz Sugar syrup (65.0°brix, 2 sugar to 1 water rich syrup)
3 dash Celery bitters
1/2 fl oz Pasteurised egg white
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Read about cocktail measures and measuring.

Difford’s Guide to Cocktails Fifteenth Edition image

Difford’s Guide to Cocktails Fifteenth Edition

More than twenty years in the making, our monster 2kg, 52mm (2 inch) thick hardback cocktail book includes 3,000 recipes (in both ml and ounces) all accompanied

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Review:

Lime green in colour under a frothy head, lemon fresh and botanical with gin, basil and a hint of celery.

History:

Created in 2011 by Erik Lorincz at The American Bar, The Savoy, London, England.

Nutrition:

There are approximately 166 calories in one serving of Green Park.

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Difford’s Guide to Cocktails Fifteenth Edition image

Difford’s Guide to Cocktails Fifteenth Edition

More than twenty years in the making, our monster 2kg, 52mm (2 inch) thick hardback cocktail book includes 3,000 recipes (in both ml and ounces) all accompanied

Buy it here
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