Garnish:
Rosemary sprig
How to make:
STIR all ingredients with ice and strain into ice-filled glass (preferably over a chunk of block ice).
| 1 fl oz | Rutte Dry Gin |
| 3/4 fl oz | Suze gentian liqueur |
| 3/4 fl oz | Americano Bianco |
| 1/2 fl oz | Bigallet Genepi Grand Tetras |
| 1/6 fl oz | Giffard Menthe Pastille white crème de menthe |
| 3 dash | Lemon bitters |
| 1 dash | Saline solution 4:1 (20g sea salt to 80g water) |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
A beautifully balanced and complex riff on the White Negroni.
History:
Adapted from a 2018 recipe created by Naren Young at Dante, New York City, USA.
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