Uluru Sunset

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: Double old-fashioned
• Ice: Crushed ice
• Garnish: Slice of fresh or dried lemon
• ABV: 18%

Ingredients

• Tanqueray No. Ten Gin — 1½ oz (45 ml)
• Giffard Mirabelle de Lorraine (Plum) Liqueur — 1 oz (30 ml)
• Luxardo Maraschino Liqueur — ¼ oz (7.5 ml)
• Giffard Sugar Cane Syrup (Sirop Sucre de Canne) — ½ oz (15 ml)
• Lemon juice (freshly squeezed) — ¾ oz (22.5 ml)

How to make it

1. Shake all ingredients with ice.
2. Strain into a glass filled with crushed ice.

A cocktail with lemon and fruity notes.

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