Serve in a

Garnish:

Cocktail Flower, Sprayed with Beesou

How to make:

Lemon-Infused Dolin de Chambery Blanc Vermouth:
-Peel one lemon with a vegetable peeler, removing as much of the white as possible
-Add lemon peel into a 375ml bottle of Dolin de Chambery Blanc Vermouth
-Leave to infuse in fridge for 3 days
-Remove from fridge and strain out the lemon peels
-Pour strained liquid back into bottle and keep in fridge until use
The Cocktail:
-Chill old fashioned glass with cubed ice then set aside
-Add Beesou, Vermouth and Crabbies into a mixing glass with cubed ice
-Stir for 20 to 30 seconds
-Remove cubed ice from old fashioned glass and replace with a single large cube of ice
-Using a julep strainer, strain the liquid into the glass
-Lightly spray a cocktail flower with Beesou and gently place on top of the ice cube