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.
Crown with few dashes Angostura bitters on drinks ice peak, plus juniper berries
Somewhat reminiscent of a frozen gimlet – the combination of gin and lime shines in this freshening swizzle.
Adapted from Harry Craddock’s 1930 The Savoy Cocktail Book.