CaorunnCaorunn

Dopo la Tempesta

Dopo la Tempesta image

Serve in

an Old-fashioned glass...
1 cube Sugar cube
1 23 fl oz Caorunn Gin
112 fl oz Muyu Chinotto Nero
12 fl oz Luxardo Maraschino liqueur
2 dash Peychaud's Bitters
  • Display recipe in:

How to make:

MUDDLE sugar cube with gin until dissolved. Add other ingredients, STIR with ice and strain into ice-filled glass.

Garnish:

Lime wheel & maraschino cherry

About:

Created in 2018 for Caorunn Gin by Giorgio Pocorobba at American Bar, Rapallo, Italy.