Garnish:
Mint leaf
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1/2 fl oz | Rutte Dry Gin |
| 1/2 fl oz | Giffard Abricot du Roussillon |
| 1/2 fl oz | Triple sec liqueur (40%) |
| 1/4 fl oz | Galliano L'Autentico liqueur |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 1/2 fl oz | Chilled water (omit if using wet ice) |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
There's a hint of aniseed in this fruity, sweet and sour drink.
History:
Adapted from a drink discovered in 2005 at Bar Opiume, Singapore.
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