Garnish:
Edible flower
How to make:
SHAKE all ingredients with ice and fine strain into ice-filled glass (preferably over a chunk of block ice)
| 2 fl oz | Caorunn Gin |
| 1⁄6 fl oz | Fernet Branca |
| 1⁄2 fl oz | Italicus Rosolio di Bergamotto |
| 1⁄6 fl oz | Cider vinegar |
| 1 spoon | Pear preserve/jam |
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
About:
Created by Robert Pavel, The Fusion bar & restaurant, Florence, Italy.
