Between Decks

Difford's Guide
User Rating (9 ratings)

Serve in a

Collins glass

Photographed in an

UB Koto Collins 35cl

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 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)
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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
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.

Victor Bergeron, 1972

Nutrition:

One serving of Between Decks contains 174 calories.

Alcohol content:

  • 1.3 standard drinks
  • 12.55% alc./vol. (25.1° proof)
  • 18.8 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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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.