Name: Gin Colheita
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 60 ml Gin; 30 ml Madeira - Rainwater/Verdelho (med dry); 7.5 ml Lemon juice (freshly squeezed); 10 ml Grenadine/pomegranate syrup

Serve in a

Coupe glass

Garnish:

Lemon zest twist

How to make:

THROW (pour from one vessel to another from a height) all ingredients with ice and strain into chilled glass.

2 fl oz	Hayman's London Dry Gin
1 fl oz	Rainwater/Verdelho (med-dry) madeira wine
1/4 fl oz	Lemon juice (freshly squeezed)
1/3 fl oz	Grenadine/pomegranate syrup (2:1)
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Read about cocktail measures and measuring.

Buy direct from

Hayman's London Dry Gin, 70cl

£ 24.75 £ 2.15 per cocktail, makes 11.5 Giffard Grenadine syrup, 70cl

£ 7.95 £ 0.11 per cocktail, makes 70

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Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

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Review:

The quality and style of your madeira is crucial to the success and balance of this cocktail - don’t skimp – buy a colheita.

History:

Created on 20th August 2014 by yours truly (Simon Difford) to accompany ‘Beef, Juniper and Pistachio Canapés’ for the EBLEX Quality Standard Mark Scheme for beef and lamb. Tasty meat and a tasty cocktail.

More cocktails by Simon Difford

Nutrition:

One serving of Gin Colheita contains 204 calories.

Alcohol content:

2 standard drinks
25.73% alc./vol. (51.46° proof)
27.7 grams of pure alcohol

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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.