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- Origin: This style of drink was pioneered by Joseph Santini in the mid 1800s, New Orleans.
- Glass: Champagne Flute
- Method: Cut a long, thick strip of lemon peel before squeezing the juice into the shaker. Moisten the rim of the glass with the squeezed lemon and apply a sugar rim. Curl the peel up before lodging it inside the champagne flute. Add the rest of the ingredients to the shaker, shake and fine strain.
50ml Base spirit of your choice
12ml Sir Juice Lemon Juice
8ml Giffard Sugar (Gomme) Syrup
1 dash Angostura Aromatic Bitters
- Garnish: Sugar rimmed glass and wide cut of lemon peel
- Notes: Strickly speaking, the sugar rim should be left to set for a few hours until hard and crusty, hence the name.
- Base Spirit: Vodka, Gin, Whisk(e)y, Rum, Brandy, Cognac, Tequila
- Type: Cocktail
- Difficulty: 5 - Difficult
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mudlmag RT @LeahVanDeventer: Can't wait to get stuck into these babies with @DavePickerell and @DistilledSpirit https://t.co/OZMeAOMzYz