![]() ![]() Built in a Highball glass, and topped up with soda water and garnished with mint.Īt some point or points, between the 1950’s and the 1990’s, this fading cocktail was reprized (or appropriated) by a number of mixologists and ingredient ‘interests’. Back before 1930, it was the ‘Sea Breeze Cooler’, and called for “the juice of half a lemon, two dashes of grenadine and equal parts apricot brandy and dry gin over ice”. HISTORICAL NOTES – Yet another cocktail gift to history from the work of Harry Craddock and his 1930 publication, ‘The Savoy Cocktail Book’. Mix of Locktail #037 – A modified 2021 version of the ‘Sea Breeze’ Cocktail. Garnish with a lemon wedge and (optional to taste) a sprig of fresh mint. ![]() Top the glass up with 30ml to 90ml of Fever Tree’s Mediterranean Tonic (or other light tonic or soda water if you are not a fan of tonic) to the appropriate level in the glass. ![]() Slowly add the strained contents of the cocktail shaker. Pour 60ml (approximate) of cranberry juice into the bottom of the glassware. Shake until cold (10-15 seconds) and set-aside. Add 30ml Gin (I recommend an Old Tom Style like Jensen’s or Hammer & Sons), 30ml Apricot Brandy (such as Joseph Cartron), 30ml fresh lemon juice into a cocktail shaker with a handful of ice. METHOD – Prepare a stemless wine glass, tumbler or double rocks glass with ice cubes or crushed ice. Garnish – Lemon Wedge (or mint sprig optional) Ice – Cubes (alternatively crushed or pieces) Preparation – Shake (selected ingredients) Glassware – Stemless Wine (or Double Rocks) ![]()
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