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All cocktails Submarine Kiss

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Submarine Kiss

After dinner/digestif · Classic/vintage · Romantic and Valentine's Day

4.0 7 ratings

Ingredients

1/3 oz Crème Yvette liqueur
2 oz Gin
1/2 oz Lemon juice
1/4 oz Sugar syrup 'rich' (2:1)
1/2 oz Egg white (pasteurised)

How to make

Serve in a flute glass

Prepare

  1. 1 Select and pre-chill a FLUTE GLASS.
  2. 2 Prepare garnish of lemon zest twist.

Method

  1. 3 POUR liqueur into base of chilled glass.
  2. 4 SHAKE other ingredients with ice and strain back into shaker.
  3. 5 DRY SHAKE (without ice) to emulsify.
  4. 6 Carefully FINE STRAIN into the liqueur-primed glass so contents of shaker float over liqueur.

Garnish

  1. 7 EXPRESS lemon zest twist over the cocktail and discard.

Flavour profile

18.8% alc./vol. · 1.5 standard drinks · 193 calories

History

Visually stunning, offering the drinker the choice to sip or swirl.

This drink is referenced in O. O. McIntyre's New-York-Day-By-Day column in The Washington Herald on November 24, 1915. The column states, "Sailors who come to Broadway for a touch of high life have invented a new drink called the Submarine Kiss." It further describes, "The liquid combination is a milky white above and purple below and the submarine effect is secured after drinking about three."