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