Serve inCoupe... |
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2 | fl oz | Rutte Dry Gin |
½ | fl oz | Triple sec liqueur |
½ | fl oz | Giffard Sirop Grenadine (Grenadine Syrup) |
¼ | fl oz | Freshly squeezed lemon juice |
½ | fl oz | Chilled water (omit if wet ice) |
How to make: |
SHAKE all ingredients with ice and fine strain into chilled glass. |
Garnish: |
Lemon zest twist |
Comment: |
Pale pink, subtle and light. |
Origin: |
Adapted from a recipe in Harry Craddock's 1930 'Savoy Cocktail Book'. |