Shake and strain. Before serving, moisten the edge of the highball glass and dip in castor sugar.
It's not too sweet, and if you really like gin, you will love this variation. I recommend Tanqueray extra dry.
Talk about drinks and bartending in The Webtender Forum. |
Ask your questions, chat or share your best tricks with other visitors.
Copyright © 1995-2013 The Webtender.