Waterlily
Ingredients
- 3⁄4 oz Tanqueray London Dry Gin
- 3⁄4 oz Cointreau triple sec liqueur
- 1⁄2 oz Rothman & Winter Crème de Violette Liqueur
- 1⁄2 oz Lemon juice
- 1⁄6 oz Sugar syrup 'rich'
- 1⁄3 oz Chilled water omit if using wet ice
Method
Glass:
Photographed in an UB Retro Coupe 1920 7.75oz
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of orange zest twist.
Method:
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish:
- EXPRESS orange zest twist over the cocktail and use as garnish.
Nutrition:
One serving of Waterlily contains 160 calories
History:
Adapted from an equal parts (¾oz each gin, triple sec, Crème de violette and lemon juice) recipe created in 2007 by Richard Boccato at Little Branch bar in Tribeca, New York City, USA.
Review:
This striking, very floral, pale aquamarine-yellow riff on the Corpse Reviver No.2 (with crème de violette replacing Lillet Blanc) is not so far removed from an Aviation.
