The Purl

Rate this recipe (1 rating)

Ingredients

Barware

Pint glass
Measuring jigger

Nutrition

187 calories
The Purl image

Serve in

Pint glass

Garnish:

None

How to make:

POUR ingredients into chilled glass.

  • oz
  • ml
  • cl
  • shot
  • part
Tanqueray Old Tom gin
Top up with Fuller’s Chiswick Bitter

Comment:

Somebody seems to have spiked my beer!

About:

In 18th century London Gin tended to be mixed two to one with water and sold by the quarter pint. The Purl, simply gin and ale, was another popular mix. Sometimes the beer was warmed first to make a 'hot purl', apparently popular with Thames boatman of the day.

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