Submarine Kiss

Name: Submarine Kiss
Yield: 1 cocktail
Ingredients: ⅓ oz (10 ml) Crème Yvette liqueur; 2 oz (60 ml) Rutte Dry Gin; ½ oz (15 ml) Lemon juice (freshly squeezed); ¼ oz (7.5 ml) Sugar syrup; ½ oz (15 ml) Pasteurised egg white

Submarine Kiss cocktail recipe, illustration

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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Method: shake
Glass: Flute glass
Ice: Ice
Garnish: Lemon zest twist (discarded)
ABV: 19%

Ingredients

Crème Yvette liqueur — ⅓ oz (10 ml)
Rutte Dry Gin — 2 oz (60 ml)
Lemon juice (freshly squeezed) — ½ oz (15 ml)
Sugar syrup — ¼ oz (7.5 ml)
Pasteurised egg white — ½ oz (15 ml)

How to make it

POUR liqueur into base of chilled glass.
SHAKE the rest of the ingredients with ice and strain back into shaker.
DRY SHAKE (without ice) and carefully fine strain into the liqueur-primed glass.

An elegant cocktail with liqueur and gin.

Updated October 5, 2026