Igloo
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Coupe glass
- Ice: Ice
- Garnish: Lemon zest twist
- ABV: 21%
Ingredients
- Rutte Dry Gin — 2 oz (60 ml)
- Crème de violette liqueur — ⅓ oz (10 ml)
- Lemon juice (freshly squeezed) — ½ oz (15 ml)
- Sugar syrup — ¼ oz (5 ml)
- Giffard Peppermint Pastille crème de menthe — 0 oz (1.2 ml)
- La Fée Parisienne absinthe — 0 oz (1.2 ml)
- Chilled water (omit if using wet ice) — ¼ oz (5 ml)
How to make it
- SHAKE all ingredients with ice.
- Fine strain into chilled glass.
- Garnish with lemon zest twist.
A refreshing cocktail with floral notes.
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