RED LION
Audrey Saunders
of Bemelmans Bar at the Carlyle Hotel
One drink
1 1/2 ounces Tanqueray gin
1 1/2 ounces Grand Marnier
3/4 ounce fresh orange juice
3/4 ounce fresh lemon juice
Garnish: Twist of lemon or orange peel
Pour all ingredients into a cocktail shaker. Fill with
ice, shake well, strain into a chilled cocktail glass,
and garnish.
Photograph by Sang An (Red Lion pictured, right).
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