Waterlily

Difford's Guide
User Rating (6 ratings)

Serve in a

Coupe glass

Photographed in an

UB Retro Coupe 1920 7.75oz

Garnish:

Orange zest twist

How to make:

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

3/4 fl oz Rutte Dry Gin
3/4 fl oz Triple sec liqueur (40%)
1/2 fl oz Crème de violette liqueur
1/2 fl oz Lemon juice (freshly squeezed)
1/6 fl oz Sugar syrup (rich) 2 sugar to 1 water
1/3 fl oz Chilled water (omit if using wet ice)
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Review:

This striking, very floral, pale aquamarine-yellow riff on the Corpse Reviver No.2 (with crème de violette replacing Lillet Blanc) is not so far removed from an Aviation.

History:

Adapted from an equal parts (¾oz each gin, triple sec, Crème de violette and lemon juice) recipe created in 2007 by Richard Boccato at Little Branch bar in Tribeca, New York City, USA.

Nutrition:

There are approximately 160 calories in one serving of Waterlily.

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Makes a minimum of ... cocktails
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* 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.
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