PINK IN PARIS by Matthias Soberon, mixologue in Gand, Belgium

PINK IN PARIS by Matthias Soberon, mixologue in Gand, Belgium

Ingredients :
50 ml Pastis Henri Bardouin
60 ml Pink Grapefruit Juice
20 ml Lime Juice
10-15 ml Simple Syrup
1 dash Creole Bitters

Method :
Shake with ice.
Double strain in coupe.
Garnish.

©photo : servedbysoberon