Garnish:
Edible chocolate stones
How to make:
SHAKE all ingredients with ice and strain into ice-filled glass (preferably over a chunk of block ice).
| 1 1/6 fl oz | BarSol Mosto Verde Italia Pisco |
| 1 1/6 fl oz | Montenegro amaro |
| 1/6 fl oz | Italicus liqueur |
| 5/6 fl oz | Lemon juice (freshly squeezed) |
| 1/3 fl oz | Vanilla sugar syrup |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
Layers of sour citrus, bittersweet vanilla and cleansing Moscato grape spirit. Best enjoyed as an aperitivo.
History:
Adapted from a recipe created by Giacomo Giannotti at Paradiso in Barcelona, Spain.
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