Serve inCollins glass
Crown with a few dashes of aromatic bitters over ice peak, plus juniper or blueberries
How to make:
POUR all ingredients into chilled glass and two-thirds fill with crushed ice. SWIZZLE with a swizzle stick (or churn with a barspoon). Add more crushed ice to fill and SWIZZLE some more. Serve with straws.
|2 fl oz||Hayman's London Dry Gin|
|1 fl oz||Lime juice (freshly squeezed)|
|2/3 fl oz||Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)|
|1 dash||Angostura Aromatic Bitters|
Somewhat reminiscent of a frozen gimlet – the combination of gin and lime shines in this freshening swizzle.
Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.
SWIZZLES COCKTAIL.Harry Craddock, The Savoy Cocktail Book, 1930
The Juice of 1 Lime.
1 Dash Angostura Bitters.
1 Glass of Gin.
1 Teaspoon of Sugar.
Stir with swizzle stick until it foams.