This is a community recipe contributed by Lisa Linde.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Coupe glass
| 75 ml | Red/rosso vermouth semi-dry (circa 80gms sugar p/l) |
| 15 ml | Rutte Dry Gin |
| 15 ml | Campari Bitter liqueur |
| 3 dash | Angostura Aromatic Bitters |
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