CaorunnCaorunn

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Old-fashioned...
2 fl oz Caorunn Small Batch Scottish Gin
fl oz Fernet Branca digestive bitter liqueur
½ fl oz Italicus Rosolio di Bergamotto Liqueur
fl oz Cider vinegar
1 spoon Pear preserve
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How to make:

SHAKE all ingredients with ice and fine strain into ice-filled glass (preferably over a chunk of block ice)

Garnish:

Edible flower

Origin:

Created by Robert Pavel, The Fusion bar & restaurant, Florence, Italy.