Igloo
Ingredients
- 2 oz Tanqueray London Dry Gin
- 1⁄3 oz Rothman & Winter Crème de Violette Liqueur
- 1⁄2 oz Lemon juice
- 1⁄6 oz Sugar syrup 'rich'
- 1⁄24 oz Giffard Peppermint Pastille crème de menthe
- 1⁄24 oz La Fée Parisienne absinthe
- 1⁄6 oz Chilled water omit if using wet ice
Method
Glassware:
Serve in a Coupe glass
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of lemon zest twist.
Method:
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish:
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Nutrition:
One serving of Igloo contains 184 calories
History:
Adapted from a recipe created in 2021 by J. E. Clapham of Clapham Cocktails. This cocktail is named after a drink containing cream called Snowball, which appears in W. C. Whitfield's 1939 Just Cocktails.
Review:
Reminiscent of an Aviation with invigorating hints of absinthe and mint.
