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Eagle in the Tub

Eagle in the Tub
4 mins preparation,

'We created this as a twist on a Gin Buck [a drink made with gin and ginger ale]' says the team at refreshing Soho sipper, Basement Sate. 'The sweet white port is sharpened by the dry gin and the fernet adds a slightly bitter ending.'

Ingredients

40ml Portobello Gin
15ml Krohn Lágrima White Port
15ml lemon juice
2.5ml Fernet-Branca
Ginger ale

Method

1

Glass: Coupette

2

Add all ingredients except the ginger ale to a shaker and shake over ice

3

Double-strain into the coupette and top up with chilled ginger ale

4

Garnish with a slice of cucumber

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