Garnish:
Edible flower or half kumquat
How to make:
STIR first 4 ingredients with ice and strain into ice-filled glass. TOP with tonic water.
1 fl oz | Hayman's London Dry Gin |
2/3 fl oz | Kumquat liqueur |
1/3 fl oz | Strucchi Dry Vermouth |
1/3 fl oz | Strucchi Bianco Vermouth |
Top up with | Thomas Henry Tonic Water |
Read about cocktail measures and measuring.
Review:
Zippy citrus and floral notes combine in this refreshing riff on a G&T.
History:
Adapted from a recipe, originally based on Jinzu Gin with Mancino Sakura vermouth, by Gianluca Capilungo, London, England.
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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