DRY 75

Posted by Sloane Sweitzer

1 sugar cube

1 oz. Lemon Juice

2-3 Dashes of aromatic bitters (optional)

1 oz. Ritual Zero-Proof Gin

5 oz. DRY Ginger Botanical Bubbly


5 oz. Soda

In a shaker mix sugar cube and bitters. Let the bitters be absorbed by the cube. Smash the sugar cube and add lemon juice and zero-proof gin. Shake until very cold and frothy. Pour into a champagne flute or coupe and top with either DRY Ginger Botanical Bubbly or Soda. Garnish with a lemon twist on the edge.


Older Post Newer Post


Leave a comment

Please note, comments must be approved before they are published