Serve in aCoupe glass
Edible fresh flower or dried rose petals
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
|1 1/3 fl oz||Rutte Dry Gin|
|1/2 fl oz||Montenegro amaro|
|1/3 fl oz||Amontillado sherry|
|1/3 fl oz||Giffard Abricot du Roussillon|
|2/3 fl oz||Lemon juice (freshly squeezed)|
|1/6 fl oz||Giffard Orgeat Syrup|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Gin-laced and citrusy with jammy apricot and subtle bitter almond.
Adapted from a recipe created by Jesse Vida at Atlas in Singapore.