London Sour

Difford's Guide
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Servir em

Copo Collins

Decoração:

Rodela de laranja e ramo de hortelã.

Como fazer:

BATER todos os ingredientes com gelo e coar para um copo cheio de gelo.

2 fl oz Dewar's 12 Year Old Scotch whisky
2 1/2 fl oz Suco fresco de Laranja
1/2 fl oz Suco fresco de Limão Siciliano
1/6 fl oz Giffard Orgeat Syrup
1/6 fl oz Sugar syrup (rich) 2 sugar to 1 water
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Comentários:

Nosso agradecimento a Brent Evans por nos indicar este saboroso coquetel, que ele descreve como "uma mistura de blended scotch com laranjas frescas, limões sicilianos e um toque de amêndoas". Tentamos com clara de ovos, como sempre fazemos em um sour, mas nesse caso ficou melhor sem espuma. Por outro lado, descobrimos que fica melhor com mais suco de laranja e servido longo.

História:

Criado por Trader Vic em pessoa, para a inauguração da unidade no Hyde Park Hilton, Londres, de sua cadeira de restaurantes.

Nutrition:

176 calorias

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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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