Submarine Kiss
Ingredients
- 1⁄3 oz Créme Yvette liqueur
- 2 oz Tanqueray London Dry Gin
- 1⁄2 oz Lemon juice
- 1⁄4 oz Sugar syrup 'rich'
- 1⁄2 oz Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer
Method
Glassware:
Serve in a Flute glass
Prepare:
- Select and pre-chill a FLUTE GLASS.
- Prepare garnish of lemon zest twist.
Method:
- POUR liqueur into base of chilled glass.
- SHAKE other ingredients with ice and strain back into shaker.
- DRY SHAKE (without ice) to emulsify.
- Carefully FINE STRAIN into the liqueur-primed glass so contents of shaker float over liqueur.
Garnish:
- EXPRESS lemon zest twist over the cocktail and discard.
Nutrition:
One serving of Submarine Kiss contains 193 calories
Allergens:
Recipe contains the following allergens:
History:
This cocktail is mentioned in O. O. McIntyre's New-York-Day-By-Day column in The Washington Herald on the 24th November 1915, "Sailors who come to Broadway for a touch of high life have invented a new drink called the Submarine Kiss." "The liquid combination is a milky white above and purple below and the submarine effect is secured after drinking about three."
Review:
Looks stunning and gives the drinker the option to sip or swirl to mix the sweet liqueur base into the body of the drink.
