Bermuda Rose Cocktail

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Bermuda Rose Cocktail image

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2 fl oz Rutte Dry Gin
½ fl oz Apricot brandy liqueur
¼ fl oz Giffard Sirop Grenadine (Grenadine Syrup)
½ fl oz Chilled water (omit if wet ice)
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How to make:

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


Apricot slice


Delicate, floral and aromatic. A hint of sweetness but not so as to offend.


Adapted from Victor Bergeron's 'Trader Vic's Bartender's Guide' (1972 revised edition).

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Makes this drink 11.67 times

Approximately £0.00 per cocktail *

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

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