16 Apr


December 29, 2016 – The Republic Steakhouse


1 1/2 oz. cream
1/4 oz. raspberry syrup
1 barspoon powdered sugar
1 1/2 oz. gin

Shake well with ice in a shaker. Strain into a cocktail glass.

Chambord raspberry liqueur, Tanqueray gin. This is a weird little drink. I don’t know if I like it or not (“Oh… I’ll drink it, though”). The gin has a big juniper punch and I think that’s what is throwing me off. Maybe a less piney gin, like Austin Reserve or good ol’ Bombay would have worked better.

Kampay! (Bikol)

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Posted by on April 16, 2017 in Gin


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