How to make:
POUR all ingredients into ice-filled glass and briefly stir.
White grapefruit wedge squeezed and dropped in drink as garnish
Dry and refreshing with gentian bitterness and complexity forming the backbone of this aperitif.
Adapted from a recipe created by Danny Wilson at Tabouche, Cambridge, England. Danny told us, “Due to me working at Tabouche I tend to like to name drinks around my venue and since this drink is very simplistic, I decided to call it the little mouth in French.”