Ice in the Hat
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: stir
- Glass: Coupe glass
- Ice: Ice
- ABV: 22%
Ingredients
- Rutte Dry Gin — 1½ oz (45 ml)
- Becherovka liqueur — ½ oz (15 ml)
- Martini Bianco vermouth — ½ oz (15 ml)
- Giffard Menthe Pastille white crème de menthe — ¼ oz (7.5 ml)
How to make it
- STIR all ingredients with ice.
- Strain into chilled glass.
A refreshing cocktail with gin and liqueur.
Updated