- 40ml gin
- 15ml fino sherry
- 10ml galliano l’autentico herbal liquor
- 2 dashescelery bitters.
- Stir all the ingredients with ice and serve in a rock glass with ice sphere.
- Garnish: oils of a lemon zest and cucumber skin.
The Pink Poire
- 15ml pear vodka
- 45ml freshly squeezed rhubarb juice
- 30ml suze french aperitif
- 15ml freshly squeezed lemon juice
- 15ml homemade almond syrup
- 30ml brut Champagne
- Stir all the ingredients with ice beside the champagne, pour in a wine glass filled with ice.
- Add the champagne and stir gently.
- Garnish: orange zest and dry pear slice.
Recipes courtesy The Connaught.