Tasting Table National: The Submarine Kiss

Recipe adapted from Cooper Spirits

The Submarine Kiss
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The Submarine Kiss adapted from Cooper Spirits
Servings
1
drink
Ingredients
  • 2 ounces gin (preferably Plymouth)
  • ¾ ounce fresh lemon juice
  • ¾ ounce simple syrup
  • 1 egg white
  • Ice
  • 1 ounce Crème Yvette
Directions
  1. In a cocktail shaker, combine the gin, lemon juice, simple syrup and egg white and shake vigorously for 20 seconds. Add the ice and shake again. Pour the Crème Yvette into the bottom of a Champagne flute. Strain the gin fizz mixture over the Crème Yvette and serve.
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