Garnish:
Edible flower or half kumquat
How to make:
STIR first 4 ingredients with ice and strain into ice-filled glass. TOP with tonic water.
| 1 fl oz | Rutte Dry Gin |
| 2/3 fl oz | Fortunella kumquat liqueur |
| 1/3 fl oz | Noilly Prat Extra Dry |
| 1/3 fl oz | Martini Bianco vermouth |
| Top up with | Thomas Henry Tonic Water |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
Zippy citrus and floral notes combine in this refreshing riff on a G&T.
History:
Adapted from a recipe, originally based on Jinzu Gin with Mancino Sakura vermouth, by Gianluca Capilungo, London, England.
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