Garnish:
Lime wheel & maraschino cherry
How to make:
MUDDLE sugar cube with gin until dissolved. Add other ingredients, STIR with ice and strain into ice-filled glass.
| 1 cube | Sugar cube |
| 1 2/3 fl oz | Caorunn Gin |
| 1/12 fl oz | Muyu Chinotto Nero |
| 1/2 fl oz | Luxardo Maraschino liqueur |
| 2 dash | Peychaud's or other Creole-style bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
History:
Created in 2018 for Caorunn Gin by Giorgio Pocorobba at American Bar, Rapallo, Italy.
Join the Discussion
... comment(s) for Dopo la Tempesta
You must log in to your account to make a comment.