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.
How do I pour? What is 'cl', 'oz' and 'pt'? How should I handle glassware?.|
Find the answers in The Bartender's Handbook.
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