Bermuda Rose Cocktail

Serve in a Martini glass...
2	fl oz	Rutte Dry Gin
½	fl oz	Apricot brandy liqueur
¼	fl oz	Giffard Sirop Grenadine (Grenadine Syrup)
½	fl oz	Chilled water (omit if using wet ice)

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How to make:

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

Garnish:

Apricot slice

Comment:

Delicate, floral and aromatic. A hint of sweetness but not so as to offend.

About:

Adapted from Victor Bergeron's 'Trader Vic's Bartender's Guide' (1972 revised edition).

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Makes this drink 11.67 times

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Makes this drink 93.33 times

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

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SHAKE all ingredients with ice and strain into ice-filled glass.

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