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This light, bubbly cocktail combines gin, lemon juice, simply syrup, and sparkling wine for a festive drink that's worthy of a toast. Add a lemon twist to make it look even more celebratory! Get ...
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The drink’s origins are said to date to 1916 when bartender Hugo Ensslin published Recipes for Mixed Drinks and featured a drink made with one-third lemon juice, two-thirds gin, two dashes of ...
Put the ice cubes into a cocktail shaker. Pour the lemon juice, cherry brandy and gin over the ice and shake until a frost forms. Pour, without straining, into a hurricane glass and top up with soda water. Decorate with cherries, if liked, and serve with 12 straws. Recipe from The Ultimate Cocktail Book by Bill Reavell and Neil Mersh/Hamlyn, 2011.
Ensslin's recipe called for two thirds El Bart gin, one third lemon juice, 2 dashes maraschino liqueur, and 2 dashes crème de violette. [2] Harry Craddock's influential Savoy Cocktail Book (1930) omitted the crème de violette, calling for a mixture of two thirds dry gin, one third lemon juice and two dashes of maraschino. [3]
1. In a small saucepan, combine the sugar with the 1/4 cup of water and the mint and bring to a boil. Cover, remove from the heat and let stand for 15 minutes. Strain the mint syrup into a large bowl and let cool to room temperature. Whisk in the lime zest, lime juice, gin and cucumber puree. 2.
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