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Dopo la Tempesta

Dopo la Tempesta image

Serve in

Old-fashioned...
1 cube Sugar cube
1⅔ fl oz Caorunn Small Batch Scottish Gin
1/12 fl oz Liquore al chinotto
½ fl oz Luxardo Maraschino Originale Liqueur
2 dash Peychaud's Aromatic Bitters
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How to make:

MUDDLE sugar cube with gin until dissolved. Add other ingredients, STIR with ice and strain into ice-filled glass.

Garnish:

Lime wheel & maraschino cherry

Origin:

Created in 2018 for Caorunn Gin by Giorgio Pocorobba at American Bar, Rapallo, Italy.