Colonsay Cherry Valentino Gin Cocktail
This is from Jeff Berry’s 10th anniversary edition of Sippin’ Safari. The Cherry Valentino was served at Kelbo’s in Los Angeles. The recipe was published in the 1976 edition of Los Angeles magazine; but only the ingredients were listed and not the proportions. Jeff used his experience of drinking at Kelbo’s in the 1980s, to come up with the delicious proportions in his book. Here we'll list the ingredients only. We also reduced this to a single serve, as it would normally be served for two in a Tiki bowl. We’ve used our Colonsay Bramble Liqueur in place of Creme de Mure. We also went for Navy Strength gin (our Colonsay Gin - Tonn Mor), well just because we felt like it 😂
Recipe and Ingredients below:
Lime Juice
Lemon Juice
Crushed Ice
Blend all ingredients until slushy. We’ve garnished with mint, lemon, blackberries and a surfsidesips sustainable glass straw
Thanks to Ant at
https://www.instagram.com/cocktails_for_breakfast
