| 1 fl oz | Hayman's London Dry Gin |
| 1 fl oz | Strucchi Dry Vermouth |
| 1 fl oz | Spiced Pear liqueur |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 1/4 fl oz | Monin Cucumber Syrup |
| 3 drop | Saline solution 4:1 (20g sea salt to 80g water) |
Read about cocktail measures and measuring.
How to make:
- Select and pre-chill an Old-fashioned glass.
- Prepare garnish of mint sprigs bouquet.
- SHAKE all ingredients with ice.
- STRAIN into ice-filled glass (preferably over a large cube or chunk of block ice).
Allergens:
Recipe contains the following allergens:
- Strucchi Dry Vermouth – Sulphur Dioxide/Sulphites
Strength & taste guide:
Review:
Gin-laced with cucumber freshness and spicy pear.
History:
Adapted from a recipe created by Bryson Ryan at FFC West Loop Health Club : Pool and Private Rooftop Cocktail Lounge in Chicago, Illinois. Bryson's original recipe calls for Uncouth Vermouth Apple Mint, but as this is hard to obtain in Europe we've substituted dry vermouth.
Nutrition:
One serving of Stonewall Jackson contains 185 calories.
Alcohol content:
- 0.9 standard drinks
- 11.6% alc./vol. (23.2° proof)
- 13.1 grams of pure alcohol
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.
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