Garnish:
Mint sprigs bouquet and fruit stick (skewered pineapple cubes and Luxardo maraschino cherry)
How to make:
BLEND all ingredients with ½ scoop crushed ice.
| 2 fl oz | Gin |
| 1 1/2 fl oz | Orange juice (freshly squeezed) |
| 3/4 fl oz | Cranberry juice (sweetened) |
| 1/2 fl oz | Lime juice (freshly squeezed) |
| 1/4 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
Read about cocktail measures and measuring.
Review:
Gin and juice served 'frozen' with cranberry adding berry complexity and tart lime maintaining balance.
History:
Adapted from a recipe in Victor Bergeron's 1972 Trader Vic's Bartender's Guide.
BETWEEN DECKS
Victor Bergeron, 1972
½ Lime
¾ ounce cranberry juice
1½ ounces orange juice
¼ ounces sugar syrup
2 ounces gin
Squeeze lime juice into electric drink mixer over 1 scoop shaved ice; save lime shell. Add remaining ingredients, and blend. Pour into 10-ounce glass. Add spent lime shell. Decorate with fresh mint and fresh fruit stick.
Nutrition:
One serving of Between Decks contains 190 calories.
Alcohol content:
- 1.3 standard drinks
- 12.55% alc./vol. (25.1° proof)
- 18.8 grams of pure alcohol
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