Ingredients
15ml
Vodka
15ml
Gin Gilbeys
15ml
Rum Light White
15ml
Lychee Liqueur Lejay
10ml
Jujube Syrup
30ml
Apple Juice
190ml
Ice
Cinnamon Powder
Galangal Powder

21% Alcohol By Volume
42 Proof
1.7 Standard Drinks
Method
  1. Fill glass with ice to chill.
  2. Add all ingredients to shaker.
  3. Add pinch of cinnamon powder to shaker.
  4. Add pinch of galangal powder to shaker.
  5. Dry shake without ice.
  6. Pour into glass over ice.
  7. Comestible

Chlamydia: sexually transmitted infection caused by bacteria

Served
Shaken
Cold
Highball
300ml, 10.5oz, 30cl
Vodka - Vodka is a distilled beverage traditionally vodka is made through the distillation of cereal grains and or potatoes.
Vodka
Gin Gilbeys - The famous recipe for Gilbeys Gin was born in nineteenth century England. It became such a popular gin throughout the world that a license to produce it in the United States was granted in 1938.
Gin Gilbeys
Rum Light White - Light rums also referred to as silver or white are distilled alcoholic made from sugarcane have very little flavor aside from a general sweetness and clear liquid.
Rum Light White
Lychee Liqueur Lejay - Lejay lychee liqueur is made by a company Lejay Lagoute which is only one of four producers permitted to make Cremes.
Lychee Liqueur Lejay
Jujube Syrup - Jujube Syrup is cooked with sugar water and jujuber juice until thick and is sweet and tart with a rich jujube flavour.
Jujube Syrup
Apple Juice - Apple juice is a fluid fruit juice made by the maceration and pressing of an apple into a fine sweet juice.
Apple Juice
Ice - Ice is water frozen into a solid state and can come in wet ice cubes and dry ice cubes and is used to chill cold and lightly delute cocktails to make them smoother.
Ice
Cinnamon Powder - Cinnamon powder comes from the tree species from the genus Cinnamomum dried and ground into a powder.
Cinnamon Powder
Galangal Powder - Galangal root ground until a fine powder with a light brown color.
Galangal Powder

Chlamydia is comestible quite strong cocktail at 1.7 standard drinks. Shaken with 15ml vodka and 15ml gin gilbeys with 15ml rum light white as well as 15ml lychee liqueur lejay including 10ml jujube syrup also 30ml apple juice together with 190ml ice and best with an entree or small snack. Just fill glass with ice to chill then add all ingredients to shaker and add pinch of cinnamon powder to shaker. Add pinch of galangal powder to shaker and dry shake without ice and pour into glass over ice and served in a highball glass cold.

chlamydiavodkagingilbeysrumlightwhitelycheeliqueurlejayjujubesyrupapplejuiceicecinnamonpowdergalangalpowder
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