Tang's Cocktail Recipe Book

Using a jigger, measure 25ml London Dry Gin, 10ml lemon juice and 5ml sugar syrup
into the shaker.
3. Shake until cold.
Shake the mixture vigorously until the surface of the cocktail shaker feels chilled.
4. Strain into a champagne flute and top with champagne.
Use a cocktail strainer to strain into a champagne flute and top up with champagne.
5. Garnish with a twist of lemon.
With a sharp knife and chopping board, cut a strip of lemon peel and twist onto the rim of
the glass to garnish.
Espresso White Russian
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Richly scented with a chocolate edge, a touch of slight bitterness and creamy texture.
Ingredients for
25ml. Vodka
25ml. Irish Cream Liqueur
1 Cold Espresso Coffee with no sugar
25ml. Milk
3piece(s) Coffee Bean
How to make