Carte Blanche By Andy Stewart, Head Bartender of The Tippling House (Aberdeen)

Carte Blanche By Andy Stewart, Head Bartender of 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
 

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