| 10 ml | Crème Yvette liqueur |
| 60 ml | Hayman's London Dry Gin |
| 15 ml | Lemon juice (freshly squeezed) |
| 7.5 ml | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 15 ml | Egg white (pasteurised) or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
Read about cocktail measures and measuring.
How to make:
- Select and pre-chill a Flute glass.
- Prepare garnish of lemon zest twist.
- POUR liqueur into base of chilled glass.
- SHAKE other ingredients with ice and strain back into shaker.
- DRY SHAKE (without ice) to emulsify.
- Carefully FINE STRAIN into the liqueur-primed glass so contents of shaker float over liqueur.
- Express lemon zest twist over the cocktail and discard.
Strength & taste guide:
Review:
Looks stunning and gives the drinker the option to sip or swirl to mix the sweet liqueur base into the body of the drink.
History:
This cocktail is mentioned in O. O. McIntyre's New-York-Day-By-Day column in The Washington Herald on the 24th November 1915, "Sailors who come to Broadway for a touch of high life have invented a new drink called the Submarine Kiss." "The liquid combination is a milky white above and purple below and the submarine effect is secured after drinking about three."
Nutrition:
One serving of Submarine Kiss contains 193 calories.
Alcohol content:
- 1.4 standard drinks
- 18.8% alc./vol. (37.6° proof)
- 20.2 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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