Cómo se hace:
STIR all ingredients with ice and strain to ice-filled glass.
Lemon & orange zest twists
Spirituous apple and rich elderflower with herbal dry vermouth and gentian complexity, finished with the merest hint of anise courtesy of a dash of absinthe.
Adapted from a cocktail created in 2017 by Mauricio Barbosa at TUJU, Sao Paulo, Brazil. Mauricio’s original recipe called for 50ml Calvados, 20ml Noilly Prat, 15ml St-Germain, 5ml homemade gentian liqueur and 5 drops absinthe bitters.