Garnish:
Sugar rim
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 2 fl oz | Ketel One Vodka |
| 1/2 fl oz | Giffard Crème de Myrtille |
| 2 fl oz | Pressed apple juice |
| 1/4 fl oz | Giffard Sugar Cane Syrup |
| 1/4 fl oz | Lime juice (freshly squeezed) |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
A fruity concoction to remember should you find yourself with a bottle of crème de myrtille.
History:
Created in 2003 at Cheyne Walk Brasserie & Salon, London, England.
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