Blue Coral Reef

IngredientAmount
Dry Gin40 ml
Mint liqueur(Green)[Mint liqueur](※ GET 27, BOLS Peppermint Green), etc.20 ml
Sugar(* Rimmed with sugar)frosting
GarnishAmount
Maraschino cherry(* Sink to the bottom)1 piece
Method
Shake
Pour ice and ingredients into a shaker and shake.
GlassCocktail glass
AlcoholStrong(More than 25%)
ColorGreen
FlavorMedium sweet
TypeShort
T.P.OAll day cocktail
Liking★★★★☆
Photo: Blue Coral Reef ©okyawa
A beautiful cocktail with peppermint green as the southern sea and red cherries as islands and coral. The gin and peppermint liqueur are perfectly matched to create a sweet and rich taste. Winner of the 2nd All Japan Drinks Competition in 1950.
Oct 30, 2021

About Blue Coral Reef Ingredients

ジン
Gin
The gin is a distilled spirit made by adding juniper berries and other aromatic herbs called botanicals and is one of the four major spirits in the world. The flavor is herbal, floral, refreshing, sharp, and unique.
グリーン・ミントリキュール
Green mint liqueur
A green-colored version of mint liqueur. It has a clean taste and a unique cool sensation. This liqueur is recommended when you want to make the most of the mint color.
砂糖
Sugar
Frosted sugar is easily dissolved. Apart from being used as a mixing ingredient, it can be rimmed with sugar or decorated with a dusting of powdered sugar.
マラスキーノチェリー
Maraschino cherry
Candied, seedless cherries are called maraschino cherries. The bright red cherries add color to cocktails.

About the supplies for making Blue Coral Reef

カクテルグラス
Cocktail glass
A glass specially designed for cocktails, the typical glass is an inverted triangle.
シェイカー
Shaker
Shaking with ice allows for rapid cooling. Effective for stirring materials that are difficult to mix or have a difference in specific gravity. Mellow out high alcohol content materials by mixing them with air.
メジャーカップ
Major cup
Measuring cups for measuring cocktail ingredients. Cups are paired at the top and bottom, and 30 ml and 45 ml are common.
カクテルピン
Cocktail pin
Pins used to decorate cocktails with olives, cherries, etc.

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