Igloo

Swipe to compare amount, cl, oz and parts →

Igloo ingredients in original amounts, cl, oz and parts

Ingredient	Amount	cl	oz	parts
London dry gin	60 ml	6 cl	2 oz	48 parts
Crème de Violette	10 ml	1 cl	0.3 oz	8 parts
Lemon Juice	15 ml	1.5 cl	0.5 oz	12 parts
Rich Simple Syrup	5 ml	0.5 cl	0.2 oz	4 parts
Crème de menthe	1.25 ml	0.1 cl	0 oz	1 part
Absinthe	1.25 ml	0.1 cl	0 oz	1 part
Chilled Water (optional)	5 ml	0.5 cl	0.2 oz	4 parts
Lemon	1 piece	—	—	—

Garnish: Exactly one short narrow lemon zest twist at the rim

1. 01

   Pre-chill one clear coupe and cut exactly one short narrow lemon zest twist.

2. 02

   Measure 60 ml London dry gin, 10 ml crème de violette, 15 ml fresh lemon juice, 5 ml rich syrup, 1.25 ml white crème de menthe, and 1.25 ml absinthe into a shaker.

3. 03

   Add 5 ml chilled water only when using unusually dry ice, then fill the shaker about three-quarters full with solid cold ice.

4. 04

   Shake hard for 10–12 seconds until the floral sour is thoroughly chilled, lightly aerated, and properly diluted.

5. 05

   Fine-strain into the chilled coupe so the pale surface remains free of ice chips.

6. 06

   Express the lemon oils over the drink, affix the single compact twist at the rim, and serve without flowers, mint leaves, or another garnish.

Kokto editorial profile for this exact house build. Scores are directional, not laboratory measurements or universal values.