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Dopo la Tempesta

Dopo la Tempesta image

Servir em

Copo Old-fashioned...
1 cube Cubo de açúcar
1⅔ fl oz Caorunn Small Batch Scottish Gin
1/12 fl oz Licor al chinotto
½ fl oz Luxardo Maraschino Originale Liqueur
2 dash Peychaud's Aromatic Bitters
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Como fazer:

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

Decoração:

Lime wheel & maraschino cherry

Origem:

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