1.25 oz Bluecoat American Dry Gin
0.75 Alessio Chinato
1 dash Disaronno Amaretto
Shake with cracked ice, strain, serve. — Shaking should perhaps not exceed 10 seconds to avoid ice on the top of the drink. Optionally, stir instead of shaking. This recipe first appears in Straub 1914 (not in 1913), whence it is borrowed for JM 1916. Creme de Noyaux is available these days, but may not be worth the purchase unless you plan on making lots of Marquettes and Pink Squirrels.
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