Home > COCKTAILS > Carte Blanche par Andy Stewart, Head Bartender de The Tippling House (Aberdeen)
 

Carte Blanche par Andy Stewart, Head Bartender de The Tippling House (Aberdeen)

Ingredients:

15ml Gentiane de Lure
20ml Absenteroux
25ml Haymans London Dry Gin

Preparation:

Stir and juelp strain over an ice sphere into a small rocks glass
Garnish: spritz and drop a grapefruit peel