Perfume of June

Bartender: Marie Nolin
Bar: The Bloomsbury Club Bar, London, United Kingdom

Serve in a

Garnish:

Dried edible rose petal covered of honey

How to make:

Spray your glass with rose water
Build staright into the glass with Beesou and the sakura vermouth. Add ice, stir quickly and add the rose lemonade.
Stick a few dried rose petals and serve it.

1 1/3 fl oz	Beesou Bitter Honey Aperitif
2/3 fl oz	Mancino Vermouth di Torino Sakura
1/24 fl oz	Rose water
3 1/3 fl oz	Rose lemonade

Beesou Honey Aperitif

Beesou is a bittersweet honey aperitif blended from British honey and natural botanicals, including safflower extract, which gives Beesou its distinctive