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SPEEDBIRD by Kevin Griffin (Cocktail Bartender at Tigerlily in Edinburgh)

Ingredients:

45ml Tanqueray No. TEN
20ml Rin Quin Quin Peach Vermouth
2 grapefruits
1 lime zest
Hopped chamomile bitters
Sugar Syrup
Homemade chamomile perfume – aromatised

Preparation:

Stir all ingredients and serve in a vintage sherry glass with lime and coriander marshmallows.