Garnish:
Grapefruit zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1/2 fl oz | Rutte Dry Gin |
| 1 spoon | Raw runny honey (preferably orange blossom) |
| 1/4 fl oz | Italian red bitter liqueur |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 1/2 fl oz | Pasteurised egg white |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
We have dramatically cut the Campari and lemon in Mickael's original recipe to make a much lighter drink.
History:
Adapted from a drink created by Mickael Perron from Bar Now On.
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