How To Make Welcome Stanger
If you're looking for the best Welcome Stanger recipe, you can find it right here along with just about any other Mixed Drink Recipe from Crystal Mixer.From what's in a Welcome Stanger to its recommended drinkware, and exactly how to mix & how to make the Welcome Stanger drink, whether you're a bartender, mixologist, or just having DIY fun at your home, CrystalMixer has just about every drink and variation you need. This recipe version is made with these ingredients: dry gin, Swedish punsch, brandy, grenadine syrup, lemon juice, orange juice. Some of the best well-known cocktails from the classics to the latest to not miss are the Cosmopolitan Cocktail, Daiquiri Cocktail, Espresso Martini, Gimlet, Manhattan Cocktail, Mojito, Moscow Mule, Negroni Cocktail, Old Fashioned, Whiskey Sour, and the Aperol Spritz.
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Check out the ingredients and instructions below to learn how to make your Welcome Stanger drink, then finally enjoy this awesome mixed drink!
Welcome Stanger Ingredients
1 1/2 oz Swedish punsch
1 1/2 oz brandy
1 1/2 oz grenadine syrup
1 1/2 oz lemon juice
1 1/2 oz orange juice
Ready in: 4 min
Nutrition: approximately 202 Calories
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Welcome Stanger Drink Recipe Instructions
Welcome Stanger Recipe Preparation & Instructions:
Welcome Stanger Recipe Variations
Please note that there are many ways and variations to make Welcome Stanger. The Welcome Stanger recipe above is the most common way to make this drink, you can always improvise with your own twist and enjoy. Great substitute brands for Gin you cant go wrong with are Hendrick's, Tanqueray, Bombay Sapphire, Plymouth Gin, Gordon’s, Gilbey’s, Seagram’s, Beefeater, Nolet's Ginm, Roku Japanese Gin, The Botanist, and Sipsmith Gin. You can also find many other variations of this drink on our website, just use our search to see more.
Similar Drinks with Similar Ingredients
If you like this, try these! Below you can find similar drinks to the Welcome Stanger recipe, in order from the most matching ingredients or similar ingredients to the least.
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