Submarine Kiss

Submarine Kiss image

Serve in

Flute glass...
fl oz Créme de violette liqueur
2 fl oz Rutte Dry Gin
½ fl oz Freshly squeezed lemon juice
¼ fl oz Giffard Sugar Cane Syrup (Sirop Sucre de Canne)
½ fl oz Pasteurised egg white
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How to make:

POUR liqueur into base of chilled glass. SHAKE the rest of ingredients with ice and strain back into shaker. SHAKE again without ice (dry shake) and slowly fine strain into liqueur primed glass so contents of shaker float over liqueur.


Lemon zest twist (discarded)


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


In 1915 this drink was reported in the New York 'Day by Day' newspaper as follows, "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."


193 calories

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Makes this drink 11.67 times
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Sugar syrup (2:1)

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* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.

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