Caorunn
Dopo la Tempesta
Serve inan Old-fashioned glass... |
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| 1 | cube | Sugar cube |
| 1⅔ | fl oz | Caorunn Small Batch Scottish Gin |
| 1/12 | fl oz | Muyu Chinotto Nero by Simone Caporale |
| ½ | fl oz | Luxardo Maraschino Originale Liqueur |
| 2 | dash | Peychaud's Aromatic 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. |
