Garnish:
Sage leaf & pickled onion
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into ice-filled glass.
| 1 2/3 fl oz | O/Purist Tsipouro |
| 1/2 fl oz | Giffard Abricot du Roussillon |
| 1/3 fl oz | Kleos Mastiha |
| 1 fl oz | Lime juice (freshly squeezed) |
| 1/6 fl oz | Giffard Sugar Cane Syrup |
| 1/2 fl oz | Pasteurised egg white |
| 6 dash | Bob's Grapefruit Bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
Tsipouro with citrus sourness, jammy apricot and a freshening hint of mastiha.
History:
Recipe created in 2019 by Alexandros Gkikopoulos, Athens, Greece.
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