Clean but dirty



  • 60 ml Engine gin
  • 7.5 ml Vermouth di Torino Cocchi extra dry
  • 20 ml Rosemary and olive tonic reduction
  • 2 dashes olive bitters
  • Garnish with Costa d’amalfi Lemon slices, Olives from Greece and deep fried sage.
  • Serve it with a Pecorino Toscano PDO platter.
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