Rising Sun
Salt rim, sloe gin, Chartreuse in the middle. Stranger on paper than in the glass.
6ozCoupe holds 6 oz of liquidStemmed, served up. The liquid is the whole drink.Build
| Salt, for the rim | |
| maraschino cherry | 1 |
| tequila | 1 ½ oz45 ml1 oz30 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| Yellow Chartreuse | ½ oz15 ml⅜ oz10 ml⅝ oz20 ml⅞ oz25 ml1 oz30 ml |
| Rose's lime cordial | ½ oz15 ml⅜ oz10 ml⅝ oz20 ml⅞ oz25 ml1 oz30 ml |
| sloe gin | 1 bar spoon5 ml |
Rescaled to your 1 oz30 ml pour. Written around 1 ½ oz45 ml.
Already built on your 1 ½ oz45 ml pour.
Rescaled to your 2 oz60 ml pour. Written around 1 ½ oz45 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1 ½ oz45 ml.
Rescaled to your 3 oz90 ml pour. Written around 1 ½ oz45 ml.
Tools
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Preparations
Rose's Lime CordialBoughtsee method
A bottled sweetened lime cordial, and the thing a Gimlet originally called for. It tastes distinctly of itself rather than of fresh lime, so recipes asking for it really do mean the bottle.
Method
- Wet the rim of the coupe and coat with salt. Add the cherry to the bottom of the glass and set the rimmed glass aside.
- Add the tequila, Chartreuse, and cordial to a shaker, fill it two-thirds with ice, and shake hard until cold.
- Strain into the rimmed glass, top with the sloe gin, and let it filter down through the cocktail.
Mixology by Whiphttps://mixologybywhip.com/recipes/rising-sun
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