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Ice in the Hat
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Ice in the Hat
Serve in a Coupe glass
| 1 1⁄2 oz | Hayman's London Dry Gin |
| 1⁄2 oz | Becherovka liqueur |
| 1⁄2 oz | Strucchi Bianco Vermouth |
| 1⁄4 oz | Giffard Menthe Pastille white crème de menthe |
How to make:
- Select and pre-chill a Coupe glass.
- STIR all ingredients with ice.
- FINE STRAIN into chilled glass.
Allergens:
Recipe contains the following allergens:
- Bianco/blanc/blanco vermouth - Sulphur Dioxide/Sulphites
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
A delightfully refreshingly and cleansing digestif.
History:
Adapted from a recipe created by Jason E. Clapham at the St. Edward's MCR in Oxford, England.
Nutrition:
One serving of Ice in the Hat contains 176 calories
Alcohol content:
- 1.6 standard drinks
- 27.14% alc./vol. (27.14° proof)
- 22.4 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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