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Dopo la Tempesta
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Dopo la Tempesta
Serve in an Old-fashioned glass
| 1 cube | Sugar cube (white) |
| 1 2⁄3 oz | Caorunn Gin |
| 1⁄12 oz | Muyu Chinotto Nero liqueur |
| 1⁄2 oz | Luxardo Maraschino liqueur |
| 2 dash | Peychaud's or other Creole-style bitters |
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.
History:
Created in 2018 for Caorunn Gin by Giorgio Pocorobba at American Bar, Rapallo, Italy.
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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