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||Rutte Dry 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.
Gin and juice served 'frozen' with cranberry adding berry complexity and tart lime maintaining balance.
Adapted from a recipe in Victor Bergeron's 1972 Trader Vic's Bartender's Guide.
BETWEEN DECKSVictor Bergeron, 1972
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.
One serving of Between Decks contains 174 calories.