Christina Strong

I didn't have a London-style gin (used my fave South Australian Applewood standard gin) and subbed lime for the lemon (my preference). I use Cointreau. Still absolutely delicious. Loved the ratios and found the 2.5ml Absinthe was perfect. In fact am sharing this recipe far and wide.👌

Admittedly, I am a Maraschino lover, but this is is a beautifully balanced dry cocktail. Starts off dry then blooms into sweet. I didn't find it too boozy! It looks stunning in the glass too. I shall be making it again.

I got this recipe from the internet because it wasn't in the
16th edition Difford's.
I only had Reyka vodka but paired it with St Germain elderflower, and a good brut Aussie sparkling.
I like the result (oh yes, boozy, but it's NYE). Personally I'd like it drier and less floral, so a different vodka or less St Germain?