Bernice

Difford's Guide
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Servir em

Taça Coupe

Decoração:

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

Como fazer:

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 Suco fresco de Limão
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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Comentários:

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

História:

Created by "C. S. Berner", this cocktail first appears as the winning cocktail at a 1950 bartender's competition in The U.K.B.G. Guide to Drinks 1st edition published 1953 [and not in Ted Saucier's 1951 Bottoms Up! as we were previously led to believe. Having checked, I can't see it in Saucier's book.]

U.K.B.G., U.S.A. (West Coast) Cocktail Competition, 1950
"Bernice"
C. S. Berner
Shake well 1 oz. Vodka (Smirnoff), 1/2 oz. Galliano Liqueur, 3 drops Veritas (Pernod Fils), juice of 1/2 lime.

The U.K.B.G. Guide to Drinks, 1953

Nutrition:

152 calorias

Alcohol content:

  • 1.3 standard drinks
  • 22.77% alc./vol. (45.54° proof)
  • 18.9 grams of pure alcohol
Difford's Guide tem conteúdo gratuito graças a apoio das marcas em verde. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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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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