SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and strain into chilled glass.
Special ingredient #1: Cider & cinnamon syrup (heat equal parts sugar & cider in a saucepan with a pinch of cinnamon for every 100ml)
Line of Angostura Bitters across surface. Use pick to manipulate into wave pattern. Lightly sprinkle cinnamon.
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Created in 2018 for Caorunn Gin by Lee McIlhone at The WestRoom, Edinburgh, Scotland.