Garnish:
Luxardo Maraschino cherry
How to make:
STIR all ingredients and strain into ice-filled glass (preferably over a chunk of block ice).
| 1 1/2 fl oz | Black Tears cacao & coffee spiced rum |
| 5/6 fl oz | Vermouth di Torino |
| 1/3 fl oz | Luxardo Maraschino liqueur |
| 1/3 fl oz | Roasted buckwheat cordial |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
To make Roasted buckwheat cordial:
Mix 15g buckwheat, 300g water, 150g caster sugar and 3g citric acid and sous vide in a vacuum pack for 1 hour at 60°C.
History:
Created in 2020 by Erik Lorincz at Kwānt, London, England.
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