Bernice

Difford's Guide
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Serve in

Coupe glass

Garnish:

Mint leaf pegged to rim or float very tip of mint sprig

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

1 2/3 fl oz Ketel One Vodka
1/4 fl oz Galliano L'Autentico liqueur
1/2 fl oz Lime juice (freshly squeezed)
1/3 fl oz Sugar syrup (65.0°brix, 2 sugar to 1 water rich syrup)
1 dash La Fée Parisienne absinthe
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Review:

Best described as "A vodka daiquiri with a hint of herbal peppermint courtesy of Galliano."

History:

Adapted from a recipe in Ted Saucier's 1951 book, Bottoms Up!, this cocktail also appears in The U.K.B.G. Guide to Drinks 2nd edition published 1955, which informs this was the winning cocktail in the 1950 "U.K.B.G., U.S.A (West Coast) Cocktail Competition" where it was made by "C. S. Berner." The recipe given is: "Shake well 1oz Vodka (Smirnoff), ½ Galliano Liqueur, 3 drops Veritas (Pernod Fils), juice of ½ lime."

Nutrition:

152 calories

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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.
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