Submarine Kiss

Difford's Guide
Discerning Drinkers (6 ratings)

Serve in

Flute glass

Garnish:

Lemon zest twist (discarded)

How to make:

POUR liqueur into base of chilled glass. SHAKE the rest of the ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and carefully fine strain into the liqueur-primed glass so contents of shaker float over liqueur.

1/3 fl oz Crème Yvette liqueur
2 fl oz Hayman's London Dry Gin
1/2 fl oz Lemon juice (freshly squeezed)
1/4 fl oz Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)
1/2 fl oz Pasteurised egg white or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer
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Hazardous ingredients

Pasteurised egg white is potentially hazardous to those with allergy or intolerance.

Review:

Looks stunning and gives the drinker the option to sip or swirl to mix the sweet liqueur base into the body of the drink.

History:

This cocktail is mentioned in O. O. McIntyre's New-York-Day-By-Day column in The Washington Herald on the 24th November 1915, "Sailors who come to Broadway for a touch of high life have invented a new drink called the Submarine Kiss." "The liquid combination is a milky white above and purple below and the submarine effect is secured after drinking about three."

Nutrition:

193 calories

Alcohol content:

  • 1.6 standard drinks
  • 20.62% alc./vol. (41.24° proof)
  • 22.2 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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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* 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.
Buy direct from Difford’s Guide
Difford's Easy Jigger
£8.72 £8.72 exc VAT
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